Cornmeal Crusted Cod Cheeks - Outstanding news

Cornmeal Crusted Cod Cheeks

Cod Cheeks.  Yep you read that right.  Cod Cheeks.  I adore Cod Cheeks.  To me they are every bit as delicious if not more so than scallops or lobster.  Seriously. If you have never tried them, you have no idea what you are missing. 

Fish cheeks are a great delicacy.  A tiny pocket of meat, found just below the eyes,  they are tender and have a wonderful flavour.  Little nuggets of deliciousness.  Most Chef's love them as they are boneless, skinless and have a beautiful texture which lends itself to a variety of cooking methods.

My favourite way of cooking them is to coat them in a well flavoured cornmeal crumb and then fry them in hot oil.
They take literally just a few minutes to cook and are so tender and delicious when done. 
And it is such a simple way to prepare them.  You just mix cornmeal (which is like a fine polenta) together with some simple seasonings . . .  cayenne pepper, black pepper and salt. 
Don't freak out at the amount of pepper.  Its the perfect amount. Trust me on this.
You simply roll the cod cheeks in the cornmeal mixture and then fry.  It only takes 3 to 4 minutes per side for them to be done to perfection. 
Perfectly crisp and golden brown on the outside . . .  tender and succulent on the inside.  You can't ask for much better than that. 

Bite sized and filled with flavo...