Sourdough cod cheeks with spicy pea salsa Archive

Name: Sourdough cod cheeks with spicy pea salsa Archive
Ingredients: 150g/5Â½oz stale sourdough bread, roughly chopped; 1 unwaxed lemon, finely grated zest only, plus extra lemon wedges to serve; 75g/2Â½oz plain flour; 3 free-range eggs, lightly beaten; 20 cod cheeks, cleaned, membranes removed (available from fishmongers or online specialists); vegetable oil (or vegetable oil mixed with beef dripping), for deep-frying; 300g/10Â½oz frozen peas, defrosted; 3 tbsp roughly chopped fresh mint leaves; 2 green chillies, de-seeded and roughly chopped; 2 limes, juice only; 100g/3Â½oz crÃ¨me fraÃ®che; salt and freshly ground black pepper

beebrecipes.co.uk

This sophisticated dish takes a lesser known part of the fish and jazzes it up as a sensational starter. Equipment and preparation: for this recipe you will need a food processor.

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Ingredients

150g/5Â½oz stale sourdough bread, roughly chopped
1 unwaxed lemon, finely grated zest only, plus extra lemon wedges to serve
75g/2Â½oz plain flour
3 free-range eggs, lightly beaten
20 cod cheeks, cleaned, membranes removed (available from fishmongers or online specialists)
vegetable oil (or vegetable oil mixed with beef dripping), for deep-frying
300g/10Â½oz frozen peas, defrosted
3 tbsp roughly chopped fresh mint leaves
2 green chillies, de-seeded and roughly chopped
2 limes, juice only
100g/3Â½oz crÃ¨me fraÃ®che
salt and freshly ground black pepper