Ingredients

• 150g/5½oz stale sourdough bread
• roughly chopped
• 1 unwaxed lemon
• finely grated zest only
• plus extra lemon wedges to serve
• 75g/2½oz 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/10½oz frozen peas
• defrosted
• 3 tbsp roughly chopped fresh mint leaves
• 2 green chillies
• de-seeded and roughly chopped
• 2 limes
• juice only
• 100g/3½oz crème fraîche
• salt and freshly ground black pepper

Directions

• For the cod cheeks
• 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.
• Sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Beat the eggs in a bowl.
• In batches
• dust the cod cheeks 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 on a plate. Cover with cling film and chill in the fridge until needed.
• 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.
• Heat the oil (and dripping
• if using) in a deep-fat fryer to 190C. Alternatively
• heat the oil in a deep
• heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Carefully lower the cod cheeks 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.
• To serve
• pile the breaded cod cheeks onto a serving platter. Place the lemon wedges and the bowl of pea salsa alongside.