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1
In a small saucepan, heat the milk until bubbles appear around the edge.
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2
Remove from the heat and add the yeast.
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3
Let stand until foamy, about 5 minutes.
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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.
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5
Stir in the yeast mixture.
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6
Cover and let stand in a warm place for 1 1/2 to 2 hours.
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7
Meanwhile Make Puree;.
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8
Melt 1/2 tablespoon of the butter in a medium saucepan.
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9
Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 3 minutes.
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10
Add the peas and stock and season with salt and pepper.
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11
Simmer over low heat for 15 minutes.
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12
Transfer the pea mixture to a food processor and puree until smooth.
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13
Return the puree to the pan and beat in the remaining 2 tablespoons of butter and the mint.
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14
Back to the fish:.
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15
In a large skillet, heat 2 inches of oil to 350u00b0.
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16
Season the cod with salt and black pepper.
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17
Dredge 1 fillet at a time in flour, tapping off the excess.
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18
Coat the fish in the batter and fry in batches until golden, about 4 minutes per side.
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19
Drain on paper towels and serve at once.
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20
Pass the minted pea puree separately.
