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

Chris Corbin
Jeremy King
December 1999

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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