My F&W
quick save (...)

Batter-Fried Cod with Minted Pea Puree


The yeast in the batter makes the fried fish especially light and crisp.

  1. 1 1/3 cups milk
  2. 1 package (1/4 ounce) active dry yeast
  3. 2/3 cup all-purpose flour, plus more for dredging
  4. 1/2 cup cornstarch
  5. 1/2 teaspoon soy sauce
  6. 1/8 teaspoon baking powder
  7. Pinch of cayenne pepper
  8. Salt
  9. Vegetable oil, for frying
  10. Four 6-ounce cod fillets
  11. Freshly ground black pepper
  12. Minted Pea Puree, for serving
  1. 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.
  2. 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.
  3. 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.