Ingredients….
12 x cod cheeks
200ml x beer/larger
225g x sr flour
1 x garlic clove (crushed)
1/2 x red chilli (finely chopped)
200g x mayonnaise
1 x tbsp djon mustard
Salt & pepper

• add the mayonnaise, garlic, chilli and mustard to a bowl and mix, this is your aioli
• in a bowl add 200g of the flour
• slowly whisk in the beer
• keep whisking until you have a smooth batter
• add a pinch of salt and pepper
• on a plate dust the cod cheeks with the remaining flour
• dip the cod cheeks into the batter and let the excess drip off
• place in your fryer and cook for 2 minutes until the batter is a crisp golden yellow
• remove from fryer and place on a resting rack to let the excess oil drain off
• place your crisp cheeks in a bowl and sprinkle a little salt over
• serve with a dipping pot of your garlic & chilli aioli