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