Batter-Fried Cod With Minted Pea Puree - cooking recipe

Ingredients

Batter-Fried Cod
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
Minted Pea Puree
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

Preparation

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\u00b0.
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.