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Batter-Fried Cod with Minted Pea Puree

  • Servings: 4

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

slideshowAmazing Seafood Recipes

KEY: Spring, Winter, Frying, Dinner Party, British

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  • 1 1/3 cups milk
  • 1 package (1/4 ounce) 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
  • Pinch of cayenne pepper
  • Salt
  • Vegetable oil, for frying
  • Four 6-ounce cod fillets
  • Freshly ground black pepper
  • Minted Pea Puree, for serving

How to make this recipe

  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.
Contributed By Published December 1999

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475144 recipes/batter-fried-cod-with-minted-pea-puree 2013-12-06 Chris Corbin, Jeremy King spring|winter|frying|dinner-party|british|4 december-1999,jeremey king,chris corbin,j. sheekey,batter fried cod,minted pea puree,british food recipes,batter-fried-cod-with-minted-pea-puree 475144