Pan-Fried Fish with Pea Purée

Pan-Fried Fish with Pea Purée

How does fish with a side of green purée taste? Delicious! Try our idea for a quick dinner!


  • Vegetable broth – 300 ml
  • Onion – 1 piece
  • Butter – 2 tablespoons
  • Black pepper – 1 pinch
  • Salt – 1 pinch
  • 18% cream – 2 tablespoons
  • Fresh thyme – 20 g
  • Fresh green peas – 700 g


  • Cod fillet – 1 piece
  • Light beer – 200 ml
  • Wheat flour – 120 g
  • Potato flour – 100 g
  • Sunflower oil – 2 tablespoons
  • Black pepper – 1 pinch
  • Baking powder – 1 teaspoon
  • Salt – 1 pinch


Step 1: Cook the Pea Broth Peel and dice the onion. Sauté in hot butter until translucent. Add green peas and thyme leaves, then sauté for 2 minutes. Pour in the broth, season to taste, and simmer over low heat for 8-10 minutes, adding more broth if needed.

Step 2: Prepare the Beer Batter Mix wheat flour, potato flour, baking powder, 1 teaspoon of salt, and beer until smooth.

Step 3: Heat the Oil Pour oil into a saucepan (about 4-6 cm) and heat until bubbles appear on the surface when a wooden spoon is inserted.

Step 4: Fry the Fish Wash and pat dry the fish, then cut into pieces about 4 cm long. Season lightly with salt and pepper. Dredge in wheat flour, shake off excess, dip in the beer batter, and fry in batches in hot oil for 4-6 minutes (depending on the thickness of the pieces) until golden brown. Drain the fried fish on paper towels.

Step 5: Prepare the Pea Purée Blend the peas into a smooth purée. Season to taste and add cream. Serve with the pan-fried fish.

Related Posts