Batter-Fried Cod With Minted Pea Puree

Be the first to review
READY IN: 2hrs 25mins
Recipe by UmmBinat

ZWT6 Britain. The yeast in the batter makes the fried fish especially light and crisp. Recipe by Jeremy King and Chris Corbin on

Ingredients Nutrition


  1. In a small saucepan, heat the milk until bubbles appear around the edge.
  2. Remove from the heat and add the yeast.
  3. Let stand until foamy, about 5 minutes.
  4. In a large bowl, combine 2/3 cup of the flour with the cornstarch, soy sauce, baking powder, cayenne and 1/2 teaspoon of salt.
  5. Stir in the yeast mixture.
  6. Cover and let stand in a warm place for 1 1/2 to 2 hours.
  7. Meanwhile Make Puree;.
  8. Melt 1/2 tablespoon of the butter in a medium saucepan.
  9. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes.
  10. Add the peas and stock and season with salt and pepper.
  11. Simmer over low heat for 15 minutes.
  12. Transfer the pea mixture to a food processor and puree until smooth.
  13. Return the puree to the pan and beat in the remaining 2 tablespoons of butter and the mint.
  14. Back to the fish:.
  15. In a large skillet, heat 2 inches of oil to 350°.
  16. Season the cod with salt and black pepper.
  17. Dredge 1 fillet at a time in flour, tapping off the excess.
  18. Coat the fish in the batter and fry in batches until golden, about 4 minutes per side.
  19. Drain on paper towels and serve at once.
  20. Pass the minted pea puree separately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a