Sourdough Cod Cheeks with Spicy Pea Salsa

Crispy sourdough-breaded cod cheeks served alongside a zesty, spicy pea and crème fraîche salsa.

Fish Seafood Fried Starter Sourdough

Estimated Nutrition

Calories

629.1

kcal / serving

2516.4 kcal total

Carbs

42.1g

per serving

168.2 g total

Fat

38g

per serving

152 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

free-range, lightly beaten

100

Crème Fraîche

Fruits

piece

Lemon

unwaxed, finely grated zest only

piece

Lemon Wedges

for serving

piece

Limes

juice only

GrainsCereals

150

Sourdough Bread

stale, roughly chopped

Plain Flour

NutsSeeds

tbsp

Mint Leaves

roughly chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

piece

Vegetable Oil

for deep-frying

piece

Beef Dripping

optional for frying

Seafood

piece

Cod Cheeks

cleaned, membranes removed

Vegetables

300

Peas

frozen, defrosted

piece

Green Chillies

de-seeded and roughly chopped

Method

Blend sourdough bread into crumbs in a food processor, add lemon zest, pulse, and transfer to a bowl.

Season flour with salt and pepper on a plate and beat eggs in a separate bowl.

Bread the cod cheeks by coating in flour, then egg, then sourdough crumbs, and chill in the fridge.

Process peas, mint, chillies, lime juice, and crème fraîche into a rough paste and chill.

Heat oil in a deep fryer or saucepan to 190°C.

Fry cod cheeks in batches for 2 to 3 minutes until golden and drain on kitchen paper.

Serve the cod cheeks on a platter with lemon wedges and the pea salsa.