Batter Fried Cod With Minted Pea Puree Recipes

PAN-FRIED COD ON A BED OF PEA PURéE WITH SMOKED BACON AND SHALLOT CREAM SAUCE

Steps:

• To make the pea purée: cook off the peas in boiling salted water until soft. Remove from the water using a spider or holey spoon and refresh in iced water. Once cool, remove from the water and leave the peas to drain for a little while.
• Place 400g/14oz of the peas into a food processor and blend to a purée. Pass the purée through a sieve to remove the outer skins and place the purée into a sauce pan.
• Warm and mix in the butter and season with salt and pepper. At the last minute add the remaining peas and you are ready to serve.
• To make the shallot and bacon velouté: Place the bacon trimmings and the milk together in a saucepan and bring to the boil.
• Separately, sweat the shallots with butter and a pinch of salt, do not colour. Add the thyme and bay leaf and continue to sweat for a further 2 minutes.
• Add the fish stock, cream and the infused milk with the bacon trimmings. Bring to the boil and slowly cook out for 20 minutes.
• Remove the bacon trimmings, thyme and bay leaf and pour the liquid and shallots in the blender and blend until very smooth, then pass through a chinois.
• Season with salt and pepper, add a knob of butter and using a hand blender create a cappuccino effect and serve.
• To make the roasted shallots: make sure they are peeled to an even size and that you don't cut off the root. Place them into a saucepan and cover with water, add a pinch of salt to twist and bring to the boil.
• Cook for about 5 minutes then pass off the shallots from the cooking liquid and refresh under running cold water.
• Add the butter to a frying pan, heat slowly and add the shallots, season with salt and pepper then slowly colour the shallots.
• Place into a preheated oven at 180C/350F/Gas 4 for 5 minutes then turn them and continue cooking until golden brown and soft.
• Deglaze the pan with a splash of vinegar and drain in a sieve to remove excess fat. Reserve for later use.
• To make the pan-fried cod: season with salt and pepper on both sides. Using a non-stick pan, heat with some olive oil and place the cod into the hot oil, skin side up.
• Place into a preheated oven at 200C/400F/Gas 6 for 2 minutes and then flip over and continue to cook for a further 3 to 4 minutes, being careful not to over cook.
• Remove from the oven and squeeze lemon juice over the fish. In the middle of each plate, place a spoonful of pea purée and dress three shallots around. Using a fish slice place the cod on top of the pea purée and then heat and froth the sauce using a hand blender and spoon around the fish.

UNBELIEVABLE FISH BATTER

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

BATTER-FRIED COD WITH MINTED PEA PUREE

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.

BATTER-FRIED FISH

Steps:

• Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.