Rinse cod cheeks under cold water and pat very dry with paper towels. Trim any connective tissue or membranes. Cut largest cheeks in half so pieces are roughly uniform (about 1–1½ inches thick).

Place cod cheeks in a shallow dish. Add lemon juice, olive oil, minced garlic, kosher salt and black pepper. Toss gently to coat. Cover and refrigerate to marinate for 15–30 minutes while you prepare the coating and sauce.

Coating & Frying

Set up a three-station breading area: (1) dry mix: combine all-purpose flour, cornstarch, paprika and onion powder in a shallow bowl and whisk; (2) wet mix: beat the egg with milk or buttermilk in a second bowl; (3) crumb: place the breadcrumbs in a third shallow dish.

Remove cod cheeks from marinade and let excess drip off. Season lightly with a pinch of salt if needed. Dredge each piece in the dry flour mix, shaking off excess, dip into the egg mixture, then press into the breadcrumbs to coat evenly. For a crispier crust, double-dip: return to egg and breadcrumbs once more.

Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering and a pinch of flour sizzles on contact (about 350°F / 175°C if using a thermometer). Add coated cod cheeks in a single layer without crowding; you may need two batches.

Fry for 1½–2 minutes per side, turning once, until golden brown and the internal temperature reaches 135–140°F (they will finish cooking in the sauce). Transfer to a plate lined with paper towels and keep warm in a low oven (200°F / 95°C) while you make the sauce.

Sauce & Garnish

In a separate skillet over medium heat, melt the butter until foaming. Add the finely chopped shallot and sauté for 1–2 minutes until translucent but not brown.

Deglaze the pan with white wine (or stock), scraping any browned bits. Let the liquid reduce by half (about 1–2 minutes). Add capers and continue to simmer for 30 seconds.

Stir in chopped parsley, season with salt and black pepper. Remove from heat. Spoon the warm sauce over the fried cod cheeks or briefly return the cod to the pan and gently toss with the sauce for 30 seconds to coat.

Serve immediately with lemon wedges and a sprinkle of extra parsley. If serving with potatoes or salad, plate potatoes first, place cod cheeks on top, spoon sauce and garnish.

Optional Sides (suggested)

Boiled or roasted potatoes: parboil baby potatoes 10–12 minutes until fork-tender, drain and toss with olive oil and a pinch of salt, then roast at 425°F (220°C) for 15–20 minutes until golden.

Simple salad: toss mixed greens with a light vinaigrette (olive oil, lemon, salt, pepper) and serve alongside the cod cheeks for freshness.