Recipe: Beer-battered cod cheeks

  • 4-6
  • 4
  • Easy
Beer and fish are a match made in heaven—whether consumed separately or brought together on a frying pan. Tom Kitchin matches up these two staples to create a crispy, filling main

Ingredients

  • 225g flour
  • 330ml beer
  • 40g yeast
  • 5g salt
  • 600g cod cheeks
  • sunflower oil

Method

Sift the flour, yeast and a pinch of salt into a large bowl and whisk in the beer to give a thick batter. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Thickly coat the cod cheeks with batter, carefully place half of them in the hot sunflower oil and fry at 180 degrees for four to six minutes until golden and crispy.

Remove from the pan, drain and place on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining fillets the same way.

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.