Beer and Dill-Battered Cod with Mushy Peas

Deep-fried cod in a fermented beer and dill batter served alongside buttery mushy peas and dressed pea shoots.

Dinner Fish Seafood British Deep-Fried

Estimated Nutrition

Calories

795.1

kcal / serving

3180.5 kcal total

Carbs

62.2g

per serving

248.8 g total

Fat

34.6g

per serving

138.4 g total

Protein

55.5g

per serving

222.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Fresh Yeast

pinch

Caster Sugar

CondimentsSauces

tsp

Cider Vinegar

Dairy

Butter

Fruits

piece

Lemon

juice only

GrainsCereals

200

Plain Flour

LegumesPulses

450

Marrowfat Peas

soaked in cold water overnight

Liquids

200

Beer

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

pinch

Salt

plus extra to season

tbsp

Dill

fresh chopped

OilsFats

500

Vegetable Oil

for deep frying

tbsp

Extra Virgin Olive Oil

Seafood

800

Cod Fillet

divided into 4 portions, skin and pin bones removed

Vegetables

Pea Shoot

Method

Drain and rinse marrowfat peas, then simmer covered in 600ml water for 30 minutes until tender.

Evaporate excess water, then mix in butter and lemon juice and season with salt and pepper.

Whisk yeast, sugar, beer, vinegar, flour, and salt in a bowl until combined.

Leave the batter to ferment until it begins to bubble.

Stir chopped dill into the fermented batter.

Heat vegetable oil in a heavy frying pan until a breadcrumb sizzles.

Coat cod in batter and fry for 5 minutes until golden, then drain and season.

Whisk olive oil and lemon juice together to dress the pea shoots.

Plate the mushy peas topped with fish and dressed pea shoots.