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James Martin

Cod Cheeks in Beer Batter

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A sharp tartar sauce provides the perfect foil for James Martin’s crisp-fried cod cheeks.

Serves 2 to 3

Ingredients

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

For the batter

  • 15g fresh yeast
  • pinch salt
  • pinch sugar
  • 200ml beer
  • 1 tsp cider vinegar
  • 200g plain flour

For the cod cheeks

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

  1. For 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.
  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.
  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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Notes & Tips

Recipe reproduced with permission of Good Food Channel.

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