California Farm Cod Fish Cheeks

Name: California Farm Cod Fish Cheeks
Total time: 240 s
Yield: 4 people, 3 pieces each
Cuisine: American
Ingredients: 1 pound cod fish cheeks, or cod filet, 12 pieces, at least 1” thick; 1/4 teaspoon ground spices, each: paprika, nutmeg, turmeric, ginger, garlic, pepper, laurel leaf, celery seeds, black mustard seeds; 1 cup rice flour; 1/2 cup dark beer or sparkling apple cider; 1/2 cup milk; 1 fresh farm egg; 1 Tbs himalayan coarse rock salt; 1 quart peanut oil for frying, to be filtered and reused

Hobby Horseman @HobbyHorseman

California, United States

Cod fish are large: cheeks are the size of an egg, they are the best part of the fish, fishermen kept this delicacy for themselves. Twelve cheeks make one pound, 2” pieces

These fish pieces are firmed with a quick salt extraction, rinsed, dried, spiced, then dipped in beer or apple cider rice flour batter, then deep fried.

You can apply this recipe to other pieces of thick cod filet: you cut the shape and size of cod cheeks, so the crusts are crispy, the center is medium rare.

Cod fish are large: cheeks are the size of an egg, they are the best part of the fish, fishermen kept this delicacy for themselves. Twelve cheeks make one pound, 2” pieces

These fish pieces are firmed with a quick salt extraction, rinsed, dried, spiced, then dipped in beer or apple cider rice flour batter, then deep fried.

You can apply this recipe to other pieces of thick cod filet: you cut the shape and size of cod cheeks, so the crusts are crispy, the center is medium rare.

Hobby Horseman @HobbyHorseman

California, United States

Cod fish are large: cheeks are the size of an egg, they are the best part of the fish, fishermen kept this delicacy for themselves. Twelve cheeks make one pound, 2” pieces

These fish pieces are firmed with a quick salt extraction, rinsed, dried, spiced, then dipped in beer or apple cider rice flour batter, then deep fried.

You can apply this recipe to other pieces of thick cod filet: you cut the shape and size of cod cheeks, so the crusts are crispy, the center is medium rare.

Cod fish are large: cheeks are the size of an egg, they are the best part of the fish, fishermen kept this delicacy for themselves. Twelve cheeks make one pound, 2” pieces

These fish pieces are firmed with a quick salt extraction, rinsed, dried, spiced, then dipped in beer or apple cider rice flour batter, then deep fried.

You can apply this recipe to other pieces of thick cod filet: you cut the shape and size of cod cheeks, so the crusts are crispy, the center is medium rare.

Saved

Ingredients

Under an hour, 4 minute fry.

4 people, 3 pieces each

1 poundcod fish cheeks, or cod filet, 12 pieces, at least 1” thick
1/4 teaspoonground spices, each: paprika, nutmeg, turmeric, ginger, garlic, pepper, laurel leaf, celery seeds, black mustard seeds
1 cuprice flour
1/2 cupdark beer or sparkling apple cider
1/2 cupmilk
1fresh farm egg
1 Tbshimalayan coarse rock salt
1 quartpeanut oil for frying, to be filtered and reused
Equipment: sharp fish filet knife, ziplock bag, wok with basket or slotted spoon, funnel with paper towel to filter oil
Cost: $12 cod, $1 spices and batter, $1 oil, $3.50 per dinner

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Steps

Under an hour, 4 minute fry.

1

Pull skin off. Cut cod filet to size. Sprinkle cod fish pieces with coarse salt to extract moisture, 30 minutes, rinse and dry. Mix spices in plastic ziplock bag, add fish pieces, shake well to coat fish thoroughly, rest 15 minutes.
2

Make the batter: Mix, egg, milk and beer or apple cider in bowl, add flour gradually while stirring to avoid lumps, till the consistency of pan cake batter. Rest 15 minutes. Dip fish in batter, drain over bowl. Preheat oil to 350F degrees
3

Deep fry 4 minutes, drain oil and serve. Delicate flavors, goes well with mild side dishes like fresh boiled potatoes, steamed cauliflower.
4

Cool oil, pour through paper towel in funnel, mark oil as fish fry oil for reuse, store.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on June 01, 2023 06:22

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.