• 200g salt cod, (see cook's notes below)
  • 6 black peppercorns
  • 2 bay leaves
  • 1 large onion, sliced
  • 500ml whole milk
  • 250g potatoes, peeled and chopped
  • 200ml olive oil, plus a splash
  • vegetable oil, for deep frying
  • coriander or micro leaves, to serve

Pickled onions

  • 1 large red onion
  • 250ml red wine vinegar
  • 6 black peppercorns
  • 1 star anise
  • 1/2 a bunch thyme
  • 100g caster sugar
  • 10g salt


  • 120g tempura batter mix
  • sparkling water, chilled


  • STEP 1

    Peel and slice the onion for the pickled onions into rings.

  • STEP 2

    Heat up all the remaining ingredients with 250ml water in a large pan. Once it’s reached boiling point add the onion rings for about 40 seconds.

  • STEP 3

    Turn the heat off, remove the rings with a slotted spoon and put onto a tray to cool.

  • STEP 4

    Once the pickle juice is lukewarm, pour it over the onions in a bowl and put in the fridge overnight.

Cook's note: You can buy salt cod at You’ll need to soak it for 24 hours before using, if so plan that into your prep time. Alternatively, you can salt your own. For each 200g of fresh cod, rub with 35g of sea salt. Cover and leave in the fridge for 12 hours. When you’re ready to use, soak the home-salted cod in water for 3-4 hours before poaching as in the recipe above. Buy tempura batter mix from supermarkets.


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