Best Batter Fried Cod With Minted Pea Puree Recipes

BATTER-FRIED FISH

Batter-Fried Fish image

Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1/2 pound cod fillet
2 tablespoons all-purpose flour
2 to 3 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup club soda
Oil for deep-frying
1/4 cup orange marmalade
1 to 2 tablespoons prepared horseradish

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.

Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.

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

Ingredients

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.