Fried fish with mint pea puree

Name: Fried fish with mint pea puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Flour; 75 g Cornstarch; 1/2 TEASPOON Baking Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Lemon juice; 600 g Saithe fillet; 1 onion, 3-4 tablespoons butter; 1 TEASPOON Vegetable broth (instant); 500 g frozen peas; 4 Stem(s) Mint; 1 l Oil for deep-frying (e.g. sunflower oil)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Flour
75 g Cornstarch
1/2 TEASPOON Baking Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Lemon juice
600 g Saithe fillet
1 onion, 3-4 tablespoons butter
1 TEASPOON Vegetable broth (instant)
500 g frozen peas
4 Stem(s) Mint
1 l Oil for deep-frying (e.g. sunflower oil)

Directions

1
For the batter, mix flour, starch, baking powder and 1 teaspoon salt. Stir with lemon juice and about 180 ml water until smooth. Wash the fish, dab dry and cut into portion pieces.
2
For the pea puree, peel and finely dice the onion. Fry in hot butter. Add 200 ml water, stock and frozen peas. Bring to the boil and simmer for about 5 minutes. Wash mint, dab dry, chop leaves.
3
Mash the peas with a hand blender. Stir in mint. Season with salt and pepper. Keep warm.
4
In the meantime, heat frying oil in a deep fryer or a wide pot to approx. 180 °C (it is hot when small bubbles rise from a wooden skewer). Use a fork to pull fish pieces through the dough and fry them in portions in the hot oil for about 5 minutes, turning once.
5
Drain on kitchen paper. Dress everything. Go with potato wedges and tartar sauce.