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.