Cooking with Sarsons - Cod Cheeks in a Crispy Vinegar Batter
Serves 4- 6
1 kg cod cheeks, trimmed
125g plain white flour
75g corn flour
125ml ice-cold soda water
75ml Sarson’s Malt Vinegar
1 tsp salt
Sunflower oil, for deep frying
Heat a saucepan or wok at 190C.
Place your cod cheeks into a bowl and sift over 50g of plain flour for a very light dusting.
For the batter: In a large bowl, make the batter by sifting the remaining plain flour, corn flour and salt. Add the Sarson’s Malt Vinegar and stir through. Add the ice-cold soda water but try not to mix in too thoroughly and don’t worry if you have some lumps.
Dip the cod cheeks into the batter and fry in batches in the hot oil for 2 minutes, until they are crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
Serve immediately with chips, a slice of lemon and a glass of fizz.