Al Fresco Cod Cheeks in Crispy Batter

Made with Sarson’s Malt Vinegar

Malt Vinegar

Ingredients

  • 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

Method

Pour the sunflower oil into your wok and heat it to 190C.

Place your cod cheeks into a bowl and sift over 50g of plain flour for a very light dusting.

In a large bowl, make the batter by sifting 75g of 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 a slice of lemon.

In collaboration with Food Urchin.