New England-Style Cornmeal-Crusted Cod Cheeks Recipe

Cod cheeks. They are what you think. These little morsels of goodness are from the jaws of cod and haddock, or halibut in the pacific. They are a fisherman's friend; traditionally fishermen would eat the cheeks and sell the rest of the fish, thinking they would not be appealing to buyers. These tiny pieces of cod or halibut are easy to cook and fun to eat as a sandwich on a crusty bun with greens and sauce of choice or solo, with just a dipping sauce, as an appetizer. Simply breaded or battered, cod cheeks are a must-have when in new england. This recipe jazzes up a classic with a garlic-basil dipping sauce. Figure on three to five cheeks per person for a starter; double that for a main course serving.