Prep 1 hr 45 mins
Cook 40 mins
ZWT6 Britain. The yeast in the batter makes the fried fish especially light and crisp. Recipe by Jeremy King and Chris Corbin on http://www.foodandwine.com.
- 1 1⁄3 cups milk
- 1 (1/4 ounce) package active dry yeast
- 2⁄3 cup all-purpose flour, plus more for dredging
- 1⁄2 cup cornstarch
- 1⁄2 teaspoon soy sauce
- 1⁄8 teaspoon baking powder
- 1 pinch cayenne pepper
- vegetable oil, for frying
- four 6-ounce cod fish fillet
- fresh ground black pepper
Minted Pea Puree
- 2 1⁄2 tablespoons unsalted butter
- 1⁄2 small onion, finely chopped
- two 10-ounce packages frozen peas
- 1⁄2 cup chicken stock or 1⁄2 cup low sodium chicken broth
- salt & freshly ground black pepper
- 2 tablespoons finely chopped mint
- In a small saucepan, heat the milk until bubbles appear around the edge.
- Remove from the heat and add the yeast.
- Let stand until foamy, about 5 minutes.
- 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.
- Stir in the yeast mixture.
- Cover and let stand in a warm place for 1 1/2 to 2 hours.
- Meanwhile Make Puree;.
- Melt 1/2 tablespoon of the butter in a medium saucepan.
- Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes.
- Add the peas and stock and season with salt and pepper.
- Simmer over low heat for 15 minutes.
- Transfer the pea mixture to a food processor and puree until smooth.
- Return the puree to the pan and beat in the remaining 2 tablespoons of butter and the mint.
- Back to the fish:.
- In a large skillet, heat 2 inches of oil to 350°.
- Season the cod with salt and black pepper.
- Dredge 1 fillet at a time in flour, tapping off the excess.
- Coat the fish in the batter and fry in batches until golden, about 4 minutes per side.
- Drain on paper towels and serve at once.
- Pass the minted pea puree separately.