Beer Battered Cod Cheek Recipe

Prepare and season

Pat cod cheeks dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp freshly ground black pepper. Set aside on a plate while you prepare the batter.

Dust with flour

Place 1/2 cup all-purpose flour in a shallow dish. Lightly dredge each cheek in the flour, shaking off excess. This helps the batter adhere.

Fry

In a large heavy-bottomed skillet or pot, add 1 cup neutral oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and float immediately. Working in batches to avoid crowding, dip each floured cod cheek into the beer batter to coat fully, then carefully lower into the hot oil. Fry until golden brown and crisp, about 2 to 3 minutes per side depending on size, turning once with tongs. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while you finish frying remaining cheeks.

Mix dry ingredients

In a medium bowl whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp ground white pepper until evenly combined.

Add beer

Slowly whisk in 1 cup very cold beer until a smooth batter forms. The consistency should be slightly thicker than heavy cream and able to coat the back of a spoon. If batter seems too thick, add 1 to 2 tbsp more beer. For extra lightness, fold in 3 small ice cubes briefly just before using to keep the batter cold (remove cubes before dipping).

Rest

Let the batter rest in the refrigerator for 10 minutes while you heat the oil and prepare the fish. Do not overmix; a few small lumps are fine.

Prepare egg components

Separate hard-boiled eggs into yolks and whites. Finely chop 1 hard-boiled egg white and set aside. Reserve 2 large egg yolks (soft-cooked or hard-cooked yolks both work) — if using hard-cooked yolks, mash them initially to integrate into the dressing base.

Emulsify

In a medium bowl, whisk together 2 egg yolks, 1 tsp Dijon mustard, and 1 tsp white wine vinegar until smooth. Very slowly stream in the combined 1/4 cup extra-virgin olive oil and 1/4 cup neutral oil while whisking vigorously to form a thick, mayonnaise-like emulsion. If the mixture begins to separate, add a teaspoon of water and continue whisking to bring it back together.

Fold in relish and herbs

Stir in 2 tbsp finely chopped cornichons, 1 tbsp chopped capers, 2 tbsp chopped flat-leaf parsley, 1 tbsp chopped chives, and the chopped egg white. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt as needed (a squeeze of lemon or a touch more vinegar can brighten). Keep chilled until ready to serve.

Plate 3–4 beer-battered cod cheeks per serving. Spoon 2 to 3 tablespoons of gribiche alongside or dolloped on top of the warm cheeks. Garnish with microgreens or additional chopped parsley and serve with lemon wedges for squeezing. Serve immediately so the batter stays crisp.