Batter-Fried Cod with Minted Pea Puree

• 1 1/3 cups milk
• 1 package (1/4 ounce) 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
• Pinch of cayenne pepper
• Salt
• Vegetable oil, for frying
• Four 6-ounce cod fillets
• Freshly ground black pepper
• Minted Pea Puree, for serving

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. In a large skillet, heat 2 inches of oil to 350.
8. Season the cod with salt and black pepper.
9. Dredge 1 fillet at a time in flour, tapping off the excess.
10. Coat the fish in the batter and fry in batches until golden, about 4 minutes per side.
11. Drain on paper towels and serve at once.
12. Pass the Minted Pea Puree separately.

milk, active dry yeast, allpurpose flour, cornstarch, soy sauce, baking powder, cayenne pepper, salt, vegetable oil, cod fillets, freshly ground black pepper, pea puree

Taken from www.foodandwine.com/recipes/batter-fried-cod-with-minted-pea-puree (may not work)