Deep fried Cod and Monkfish bites, served with grilled lemon, traditional mushy peas, tartare sauce and chips. 

Using Cod and Monkfish cheeks gives this dish an extra dimension. Utilising a cut that few customers see on a menu also helps to keep the cost more moderate. This is a great way to introduce this part of the fish to a broader audience – a chef favourite. 

Cod and monkfish bites dish

Preparation: 10 minutes

Cooking: 6 minutes

Serves: 4


  • Cod cheeks - 100g per portion
  • Monkfish cheeks - 100g per portion
  • Serving of traditional mushy peas -
  • Serving of tartare sauce -
  • fresh lemons - x 2
  • Chips -
  • FISH BATTER MIX (gluten free)
  • Gluten free self raising flour - 350g
  • Corn flour - 100g
  • Turmeric - 2g
  • Salt - 15g
  • Sparkling water - 660ml


Full ingredients

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 1. Mix the dry ingredients together and gently whisk in the sparkling water. 

2. Set fat fryer temperature to 185°. 

3. Pass cheeks through batter and slowly lower (do not drop) into hot oil. Gently agitate the fish, which will give the batter a rippled texture. Once lowered 2/3 of the way, allow the cheeks to drop into the oil fully. 

4. Allow to fry for 4-6 minutes. 

5. Assemble the other ingredients. 

6. Lift battered cheeks onto a cooling rack to allow excess oil to drain. 

7. Serve deep fried fish cheeks with grilled lemon, mushy peas, tartare sauce and chips. Grilling the lemon gives a new level of flavour acidity which will complement the fish. 

8. To give an edge to the mushy peas, add some freshly chopped mint. 

Have a question about this recipe?

Speak to our knowledgeable team for further info on portion sizes.

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Cod is a round fish which lives in cold / salt water and is generally wild caught but can also be farmed. The majority of Cod is caught in the North East Atlantic.


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