Batter-Fried Cod With Minted Pea Puree

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READY IN: 2hrs 25mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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