New England-Style Cornmeal-Crusted Cod Cheeks Recipe

Recipe By The Spruce Eats

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.

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Rate
35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
New England-Style Cornmeal-Crusted Cod Cheeks
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Ingredients for New England-Style Cornmeal-Crusted Cod Cheeks Recipe

  • 1/4 pound Fish
  • 1/4 cup Cornmeal
  • 1/4 teaspoon Cayenne Powder
  • 1/4 tablespoon Black pepper
  • As required Salt
  • 1/4 cup Olive oil
  • 1/4-3/4 Cloves Garlic
  • 1/4 cup Basil
  • 1/4 tablespoon Mustard
Nutrition
value
577
calories per serving
64 g Fat1 g Protein1 g Carbs1 g FiberOther

Current Totals

  • Fat
    64g
  • Protein
    1g
  • Carbs
    1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    1g
  • Protein
    1g
  • Fiber
    1g

Fats

  • Fat
    64g

Vitamins & Minerals

  • Calcium
    83mg
  • Iron
    2mg
  • Vitamin A
    201mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    13mg
  • Vitamin E
    9mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    1mg
  • Phosphorus
    25mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats