Sourdough Cod Cheeks & Tongues with Spicy Pea Salsa

Fishboxer Fishbox HQ from

This recipe is great as a starter for 4 or a main course for 2.

 

Ingredients

•  150g sourdough bread (stale is best), roughly chopped
•  1 unwaxed lemon, finely grated zest only, plus extra lemon wedges to serve
•  75g plain flour
•  3 free-range eggs, lightly beaten
•  Fishbox cod cheeks, cleaned
•  Fishbox cod tongues, cleaned
•  Vegetable oil, for deep-frying

Pea Salsa:

•  300g frozen peas, defrosted
•  3 tbsp roughly chopped fresh mint leaves
•  2 green chillies, deseeded and roughly chopped
•  2 limes, juice only
•  100g crème fraîche
•  Salt & freshly ground black pepper

Method

1.  For the cod cheeks / tongues, 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.
2.  Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl.
3.  In batches, dust the cod cheeks / tongues 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 / tongue on a plate. Cover with cling film and chill in the fridge until needed.
4.  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.
5.  Heat the oil in a deep-fat fryer to 190°C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped in.
6.  Carefully lower the cod cheeks / tongues 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 / tongues.
7.  Place the breaded cod cheeks / tongues onto a serving platter. Serve with lemon wedges and the bowl of pea salsa on the side.