“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.”
2hrs 25mins

Ingredients Nutrition


  1. In a small saucepan, heat the milk until bubbles appear around the edge.
  2. Remove from the heat and add the yeast.
  3. Let stand until foamy, about 5 minutes.
  4. 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.
  5. Stir in the yeast mixture.
  6. Cover and let stand in a warm place for 1 1/2 to 2 hours.
  7. Meanwhile Make Puree;.
  8. Melt 1/2 tablespoon of the butter in a medium saucepan.
  9. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes.
  10. Add the peas and stock and season with salt and pepper.
  11. Simmer over low heat for 15 minutes.
  12. Transfer the pea mixture to a food processor and puree until smooth.
  13. Return the puree to the pan and beat in the remaining 2 tablespoons of butter and the mint.
  14. Back to the fish:.
  15. In a large skillet, heat 2 inches of oil to 350°.
  16. Season the cod with salt and black pepper.
  17. Dredge 1 fillet at a time in flour, tapping off the excess.
  18. Coat the fish in the batter and fry in batches until golden, about 4 minutes per side.
  19. Drain on paper towels and serve at once.
  20. Pass the minted pea puree separately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a