Friday Night Fakeaways

Love a takeaway? These homemade versions of our favourites are simple to make, and they’re healthier and cheaper, too

Fish & chips with coconut batter & tartare sauce

For ease, we’ve shallow-fried the fish, but it’s still crispy as it would be from a takeaway.

Serves 4

Prep 15 mins

Cook 10 mins

600g boneless and skinless cod loin fillet

75g plain flour

1 egg

100ml coconut milk, plus extra if needed

1 tsp baking powder vegetable oil, for frying

FOR THE TARTARE SAUCE

3 tbsp mayonnaise

3 tbsp Greek yogurt

4 small or 2 large cornichons, chopped

1 tbsp capers, drained

1 tbsp chopped dill

2 tbsp chopped flat-leaf parsley

TO SERVE

oven-baked chips

cooked peas

2 lemons, quartered

1 Cut the fish into four equal pieces. Season and dust with 2 tsp flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder together with some salt until you have a smooth, thick batter. Add a little more coconut milk if it’s too stiff. In a small bowl, combine the tartare sauce ingredients and set aside.

2 Pour a 2cm depth of vegetable oil into a large wok and heat until hot enough to brown a small piece of bread in 20 seconds. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then keep warm in a low oven while you fry the rest.

3 Serve the fish with the chips, peas, tartare sauce and lemon wedges.

PER SERVING 551 kcals, fat 38g, saturates 9g, carbs 18g, sugars 3g, fibre 1g, protein 32g, salt 1g

Turkish kebabs with tomato chilli sauce

These can be marinated the day before, plus you can cook them individually if some of your family need to eat at separate times.

Serves 4