Batter Fried Cod With Minted Pea Puree Recipes

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MINTED PEA PURéE



Minted Pea Purée image

Categories     Sauce     Milk/Cream     Food Processor     Easter     Quick & Easy     Mint     Pea     Gourmet

Yield Serves 8

Number Of Ingredients 4

three 10-ounce packages frozen peas, thawed
1/3 cup fresh mint leaves plus fresh mint sprigs for garnish if desired
3 tablespoons half-and-half, or to taste
3 tablespoons unsalted butter, cut into bits

Steps:

  • In a large saucepan combine the peas with 1/4 cup water and the mint leaves and boil the mixture, covered, for 4 minutes, or until the peas are tender. Drain the mixture well and in a food processor purée it with the half-and-half, the butter, and salt and pepper to taste. The purée may be made 1 day in advance, kept covered and chilled, and reheated. Transfer the purée to a serving dish and garnish it with the mint sprigs.

BATTER-FRIED COD WITH MINTED PEA PUREE



Batter-Fried Cod With Minted Pea Puree image

ZWT6 Britain. The yeast in the batter makes the fried fish especially light and crisp. Recipe by Jeremy King and Chris Corbin on http://www.foodandwine.com.

Provided by UmmBinat

Categories     European

Time 2h25m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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°.
  • 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.

Nutrition Facts : Calories 274.1, Fat 10.9, SaturatedFat 6.6, Cholesterol 31.4, Sodium 140.8, Carbohydrate 37.2, Fiber 1.4, Sugar 0.9, Protein 6.6

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