Batter-Fried Cod With Minted Pea Puree |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 6 |
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The yeast in the batter makes the fried fish especially light and crisp. Recipe by Jeremy King and Chris Corbin on . Ingredients:
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 |
salt |
vegetable oil, for frying |
four 6-ounce cod fish fillet |
fresh ground black pepper |
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 |
Directions:
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.
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