"Thank you for a very fun & interesting course in a beautiful place with lovely people! I've learned loads of new things, I can't wait to put them into practice (especially pastry!!!) In short; you've inspired an absolute beginner to love cooking!"

Mariana Jönsson
May 2008

Walnut Grove Recipes

Curried Battered Cod

Serves 4

  • 4 x 150g fillets of cod
  • 4 heaped tbs plain flour
  • 1 heaped tbs cornflour
  • cold lager aprox 250ml
  • 2 tbsp curry powder
  • approx 1/4 cup extra flour for dipping the fish in
  • salt
  • 1 lemon


1. Pre-heat cooking oil in either a fryer or a large saucepan to 180°C/375°F

2. Mix together the flour, cornflour &curry powder into a large mixing bowl, then whisk in the lager to make a smooth thick batter - the consistency should be like thick double cream (unwhisked!) season with salt and whisk again and use immediately.

3. Place the extra flour in a large bowl and season. Dip the cod fillets into flour, then pat off the excess flour.

4. Holding the fish by the tip, dip into the batter until it is completely coated, then transfer to the hot oil, taking care not to splash yourself.

5 . Cook for 2 to 3 minutes on one side, then turn over and cook for a further 9 to 10 minutes (2 to 3 minutes more than that if you have very thick fillets of cod.)

6. Remove from the oil and drain onto paper towels, season with extra salt and serve.

Serving Suggestions

What can we say - it has to be lovely thick chips with a wedge of lemon, and some tartare sauce!

Advanced Preparation

This is a dish to be made to order, use the batter as soon as it is made.

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