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Ingredients and seasonings used for make

1. Prepare Fish
2. Prepare 400 g cod cheeks
3. Take 1 red chilli
4. Prepare 1 egg
5. Prepare 1 handful oats
6. Prepare 1 tsp soy sauce
7. Prepare 1 tsp mirin
8. Prepare Chips
9. Prepare 2 sweet potatoes
10. Use 1 dash spiced salt / seasoning
11. Prepare 1 tsp sesame oil
12. Take Mushy peas
13. Prepare 2 cans marrow fat peas
14. Prepare 1 tsp mirin
15. Take 3 tsp wasabi paste

To try an exclusive plate of freshly fried cod tongues and cheeks, you should be there during the limited recreational groundfish fishery season. Cod cheeks and cod fish that come from a can, typically found in grocery stores in the canned seafood aisle, are almost always non-kosher. This type of cod fish typically does not come with scales or fins, which are two things required when determining if something is kosher. Cod fish that comes from the water, however, is almost always kosher.

How to make Cod cheek “fish & chips” w/ wasabi mushy peas 🐟🍟:

1. Preheat the oven to 200c
2. Clean the potato skins and chop into wedges. Add to a oven dish with seasoning and sesame oil. Cook in the oven for 30mins
3. Finely dice the chilli and mix in a bowl with the egg, mirin, soy sauce and oats (breadcrumbs will work too). If the mixture is to wet add more oats
4. Coat the fish in the crumb
5. Place in an oven proof dish and cook in the oven for 20mins or until the crumb is golden
6. Meanwhile in a pan cook the peas on a high heat with the mirin and wasabi paste, gently mushing with a folk
7. Remove the fish and chips from the oven and serve with the peas and a tartare sauce.
8. Done and ready to serve!

Toss the cod cheeks in the seasoned flour and set to one side In a saute pan, heat the butter along with the oil (to prevent burning) until the butter is foaming Add the cod cheeks to the pan and fry until nicely caramelised on one side, then carefully flip over and add the lemon zest and juice Add the olive oil to a hot pan, then saute the cod cheeks with the chilli, garlic and spring onion. Once the fish is cooked (about four minutes), remove from the heat and add the lime juice and zest. Finely chop the remaining half of lime and cook gently in a separate pan to release the fruit sugars, until caramelised. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. These advertising-free forums are provided free of charge through donations from Society members.

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