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Sourdough cod cheeks with spicy pea salsa
Fruit and vegetables
1 unwaxed
lemon
, finely grated zest only, plus extra
lemon
wedges to serve
3 tbsp roughly chopped fresh
mint
leaves
2 green
chillies
, de-seeded and roughly chopped
2
limes
, juice only
Tins, packets and jars
75g/2½oz
plain flour
vegetable oil (or vegetable oil mixed with
beef dripping
), for deep-frying
Cooking ingredients
salt and freshly ground
black pepper
Dairy, eggs and chilled
3 free-range
eggs
, lightly beaten
100g/3½oz
crème fraîche
Meat, fish and poultry
20
cod
cheeks, cleaned, membranes removed (available from fishmongers or online specialists)
Other
150g/5½oz stale
sourdough bread
, roughly chopped
300g/10½oz frozen
peas
, defrosted
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