Sourdough Cod Cheeks With Spicy Pea Salsa
Get ready for a flavorful and crispy dish with this recipe for breaded cod cheeks served with a vibrant pea salsa. The succulent cod cheeks are coated in a crispy breadcrumb mixture that adds a delightful crunch to every bite. Paired with a refreshing pea salsa made with mint, chillies, lime juice, and crème fraîche, this dish is sure to be a refreshing and satisfying meal for any occasion. Get ready to impress your guests with this delicious and elegant seafood dish!
— Constant Cookbook
Ingredients
- 150g/5½oz stale sourdough bread
- 1 unwaxed lemonlemon
- 75g/2½oz plain flour
- 3 free-range eggs
- 20 cod
- vegetable oil (or vegetable oil mixed with beef dripping
- 300g/10½oz frozen peas
- 3 tbsp roughly chopped fresh mint
- 2 green chillies
- 2 limes
- 100g/3½oz crème fraîche
- and freshly ground saltblack pepper
Instructions
- For the cod cheeks, blend the bread to crumbs in a food processor, then add the lemon zest and pulse again to combine. Tip the mixture into a shallow bowl and clean the food processor.
- Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl.
- In batches, dust the cod cheeks in the flour, then dip them in the beaten egg, then roll them in the breadcrumb mixture until completely coated. Place each breaded cod cheek on a plate. Cover with cling film and chill in the fridge until needed.
- For the salsa, blend the peas, mint, chillies, lime juice and crème fraîche in the food processor to a rough paste. Tip it into a serving bowl, cover and chill until needed.
- Heat the oil (and dripping, if using) in a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
- Carefully lower the cod cheeks into the hot fat in batches, and fry for 2-3 minutes, or until golden-brown and cooked through. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining cod cheeks.
- To serve, pile the breaded cod cheeks onto a serving platter. Place the lemon wedges and the bowl of pea salsa alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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