DEEP FRIED COD PATTIES WITH PEA PURÉE

Deep fried cod patties with pea purée. A fun recipe inspired by the classic fish ‘n chips. Simple but stylish.

Recipe courtesy Seafood from Norway

Prep and cooking time: 35-40 minutes

Serves: 4

Skill level; Medium

Ingredients

500g cod fillets, skinned and pin-boned
2tsp salt
300g potato
1/2 leek
100ml parsley
50ml milk
Salt and pepper
Sunflower oil

Pea purée

300g frozen peas
1tbsp fresh mint
1tbsp butter
1tsp white wine vinegar
Salt and pepper

Tempura batter

0.33l beer
3ml flour

Serve with

Lemon

• Boil the potatoes.
• Cut the fish in small pieces. Place in a food processor with salt and blend until smooth.
• Mash the potatoes and finely chop leek and parsley. Mix together with the milk and the fish. Season with salt and pepper.

Pea purée

• Boil the peas until tender, then drain and mix with finely chopped peppermint and the other ingredients. Use a hand blender to make into a purée. Season with salt and pepper.

Tempura batter

• Add beer and flour to a bowl and stir into a thick, smooth batter. Use the batter straight away if you want the tempura to be crunchy.
• Heat the oil in a big pan or deep fryer. Use a spoon to make small patties. Dip them in the tempura batter, making sure that they are completely covered.
• Fry until golden all around the edges.
• Drain the patties on paper towel.

Serve the fried patties with pea purée and slices of lemon.

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