Cod Cheek Fritters

SAVORY

Sep 21

Beer Battered Cod Cheeks, Gribiche, Lemon

Chef Michael Sindoni of Wayside Tavern | Portland, ME

INGREDIENTS

Beer Batter:
Yield: 5 servings
150 grams all-purpose flour
50 grams potato starch
8 grams kosher salt
5 grams baking soda
30 grams vodka
275 grams beer

Brine:
Yield: 27 servings
300 grams kosher salt
200 grams granulated sugar

Gribiche:
Yield: 1 quart
400 grams mayonnaise
40 grams chives
60 grams minced capers
60 grams minced cornichon
60 grams Dijon mustard
24 grams lemon zest
300 grams hard boiled egg, grated
30 grams chopped dill
60 grams chopped tarragon
40 grams lemon juice
30 grams hot sauce

To Assemble and Serve:
Yield: 1 serving
Oil for frying
Three 2-ounce portions cod cheeks
All-purpose flour
Lemon wedge

METHOD

For the Beer Batter:
In a mixing bowl, combine all dry ingredients. Set aside. In a separate mixing bowl, combine wet ingredients. Slowly whisk dry ingredients into the wet ingredients until fully combined. Transfer to an iSi canister with one charger and set aside.

For the Brine:
In a nonreactive container, combine salt, sugar and 1 kilogram hot water. Whisk until salt and sugar are fully dissolved. Add 2 kilograms cold water. Stir to combine, then set aside.

For the Gribiche:
In a mixing bowl, combine all the ingredients. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a deep fryer, heat oil to 350°F. In a nonreactive container, cover cod cheeks with enough Brine to submerge. Let sit 6 minutes at room temperature. Place flour in a shallow baking dish. Dredge cod cheeks in flour, then goat in Beer Batter. Drop in oil and fry until golden brown. Transfer fried cod cheeks to a serving plate. Serve with a ramekin of Gribiche and a lemon wedge.

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