Cod Cheeks in Beer Batter Recipe

Cod Cheeks Recipe

What are Cod Cheeks?:
Cod Cheeks are exactly what they sound like – the cheeks of a cod, more specifically it is the tender flash of the cod taken from it’s jaw. Cod Cheeks can usually be found in most fishmongers, and if they are not in stock all good fishmongers will be able to order some for you. Cod cheeks are still considered to be a delicacy, and stories state that cod cheeks were prized by the fishermen who would keep and eat the cheeks of their catch, and then sell on the rest of the fish.

This is a relatively simple and tasty recipe for cod cheeks in beer batter (for a far more complex and challenging cod cheeks recipe check out Anthony Flinn).

This is a really good starter recipe for people wanting to start experimentin with cooking cod cheeks.

Ingredients needed for the tartar sauce:

  • 3 egg yolks
  • 2 tbsp Cider vinegar
  • 300ml vegetable oil
  • 100g capers
  • 150g gherkins, chopped
  • ½ Shallots, finely chopped
  • small bunch Dill, chopped
  • 2 tbsp chopped Parsley
  • ½ Lemon, juice only

Ingredients needed for the batter

  • 15g fresh Yeast
  • pinch Salt
  • pinch Sugar
  • 200ml Beer
  • 1 tsp Cider vinegar
  • 200g plain flour

Ingredients needed for the cod cheeks

  • 500g cod, cheeks
  • 3 cloves Garlic, crushed
  • small bunch Dill, chopped
  • 2 litres vegetable oil, for deep-frying

How To Cook Cod Cheeks in Beer Batter:

Making the Tartar Sauce:
1. To make the tartar sauce: whisk together the egg yolks and vinegar in a bowl. Still whisking, start adding the vegetable oil very very slowly to make a mayonnaise. The mixture should be thick and light once the oil is incorporated.

2. Stir in the capers, gherkins, shallot and herbs. Season with salt and pepper and sharpen with lemon juice. Set aside.

Making the Beer Batter
3. For the batter: sprinkle the yeast, salt and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour. Leave to ferment – it is ready to use when the mixture starts to bubble.

Making the Cod Cheeks
4. For the cod cheeks: make sure the cheeks have all the membrane removed. Cut each cheek in half and toss with the garlic and dill.

5. Heat the vegetable oil in a large pan or deep-fat fryer to 180-190C.

6. Dip the cod cheeks into the batter and fry in batches until golden. Remove with a slotted spoon and drain on kitchen paper.

7. Serve at once with the tartar sauce.

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Some Tips:
*This recipe should only take about fifteen to twenty minutes to actually cook. You can reduce this time and simplify the recipe by buying the tartar souce as opposed to actually making it.
*The steps and the above should provide enough food to feed two to three people. Increase the amount of ingredients if you are cooking for more people.

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