The Best Fried Halibut Cheeks/Cod Cheeks At Home

Tools & Ingredients you will need:

  • A home fryer, or 6qt heavy pot if you do not have a home fryer

  • Candy thermometer that reads up to 400F

  • 2 quarts of frying oil of your choice, or enough oil to cover the cheeks completely when frying

  • Breading Basket – To shake off excess breading from the cheeks

  • 12qt bowl – for the breading

  • 1.5 cups of Intershell Seafood Breading

  • 2# Intershell Halibut Cheeks or Cod Cheeks – Defrosted if frozen

  • A plate lined with paper towels to absorb the oil from the fried cheeks

  • Lemon wedges, tartar sauce, & french fries – For serving

Serves 3-4 People

Cook time: +/- 3 Minutes per batch.  Fry until golden brown

Cooking Instructions:

Small batches are recommended! We find that cooking Intershell’s Halibut or Cod Cheeks in about 4 batches will give you the best results.

  1. Heat 3 inches of oil to 350 Degrees F in your home fryer or stove top pan. Use the thermometer check the oil temperature.

  2. Into a 12qt bowl, dump the breading.

  3. Prop the breading basket up to one side of the bowl.

  4. Inspect the size of the Cheeks. If the cheeks vary in size, cut them so they are uniform to ensure even cooking.

  5. Moisten the Cheeks with water before dropping them into the bowl with the breading.

  6. Drop about ¼ of the cheeks in the breading and carefully - with your fingers – coat the cheeks with breading making sure the cheeks are covered and separate.

  7. Toss the breaded cheeks in the basket, and lightly shake the basket with the cheeks in it to remove the excess breading before frying. Make sure the cheeks are completely coated, separated from one another, and don’t get stuck together.  (For a thicker batter, you can double batter the cheeks with our breading or you can dip the cheeks in egg wash first).

  8. Carefully drop the cheeks into the oil (keep them inside the basket) one piece at a time to ensure they stay separated from one another. Cook for approximately 3 minutes until golden brown.

  9. Carefully spread the cheeks on the paper towel lined plate and repeat steps 6 & 7 to cook the rest of cheeks in 3 more batches.  Do your best not to overcook!

  10. Serve fried halibut cheeks or cod cheeks while hot with tartar sauce, fries, and lemon wedges. 

 

Try this recipe with our frying clams, scallops, haddock fillets, and clam strips too!

Fish Recipes, New England RecipesRose Rome