Cod cheeks are one of the most delicious and underrated cuts of fish. Taken from the small, tender muscles around the head of the cod, they have a delicate flavour and satisfyingly meaty texture.
They are quick to cook, easy to prepare and make a brilliant alternative to a standard cod fillet. Pan-frying is one of the best ways to serve them, giving the outside a light golden crust while keeping the middle soft and succulent.
This simple recipe combines cod cheeks with butter, lemon, capers and parsley for an easy seafood dish that can be on the table in under 20 minutes.
Pan-Fried Cod Cheeks with Lemon and Caper Butter
Serves: 2
Preparation time: 10 minutes
Cooking time: 8–10 minutes
Ingredients
- 400g cod cheeks
- 3 tbsp plain flour
- Salt and freshly ground black pepper
- 1 tbsp olive oil
- 25g butter
- 1 garlic clove, finely sliced
- 1 lemon, zest and juice
- 1 tbsp capers, drained
- Small handful of fresh parsley, finely chopped
- Lemon wedges, to serve
To Serve
- Buttered new potatoes, chips or crusty bread
- Tenderstem broccoli, samphire or a green salad
Step 1: Prepare the Cod Cheeks
Check the cod cheeks over and remove any small pieces of membrane or bone, if necessary. Pat them dry with kitchen paper—this helps them brown properly in the pan.
Place the flour on a plate and season it with a little salt and black pepper. Lightly coat the cod cheeks in the seasoned flour, then gently shake off any excess.
A thin coating is all you need. Too much flour can make the finished dish heavy rather than crisp.
Step 2: Heat the Pan
Place a large frying pan over a medium-high heat. Add the olive oil and butter.
Once the butter has melted and started to foam, add the cod cheeks in a single layer. Avoid overcrowding the pan; cook in batches if needed, as this will help the fish develop a golden finish.
Step 3: Pan-Fry Until Golden
Cook the cod cheeks for around 2 to 3 minutes on the first side, until lightly golden. Turn them carefully and cook for a further 2 to 3 minutes on the other side.
The exact cooking time will depend on the size of the cheeks. They are ready when opaque throughout and just firm to the touch. Take care not to overcook them, as they can become tough if left in the pan for too long.
Step 4: Make the Lemon and Caper Butter
Reduce the heat slightly and add the garlic to the pan. Cook for around 30 seconds, just until fragrant.
Add the lemon zest, lemon juice and capers, then swirl the pan to combine the flavours with the butter. Return the cod cheeks to the pan briefly and spoon the lemon and caper butter over the fish.
Remove from the heat and stir through the chopped parsley.
Step 5: Serve Straight Away
Serve the cod cheeks immediately, spooning over the warm lemon and caper butter from the pan.
They are delicious with buttered new potatoes, crispy chips, tenderstem broccoli, samphire or a simple green salad. Add extra lemon wedges at the table for anyone who enjoys a sharper citrus flavour.
Tips for Cooking Cod Cheeks
- Pat the fish dry first. This helps the flour coating become crisp and golden rather than soggy.
- Keep the coating light. Cod cheeks only need a gentle dusting of seasoned flour.
- Use a hot pan. The fish should sizzle when it hits the butter and oil.
- Cook in batches if needed. Crowding the pan lowers the temperature and prevents browning.
- Do not overcook. Cod cheeks are small and cook quickly; remove them as soon as they are opaque throughout.
- Serve immediately. They are at their best fresh from the pan, while the coating is crisp and the butter sauce is warm.
Variations to Try
Cod cheeks are incredibly versatile, so once you have mastered the basic pan-fried method, there are plenty of ways to change the flavour.
For a more Mediterranean-style dish, add chopped tomatoes, olives and a splash of white wine to the pan. For a richer meal, cook slices of chorizo first, then pan-fry the cod cheeks in the flavoured oil.
You can also serve cod cheeks with a fresh salsa verde, garlic aioli or a pea purée. For a crisp pub-style dish, coat them in panko breadcrumbs and serve with homemade tartare sauce.