50 mL Milk
180 mL Mayonnaise
50 g Sevruga Caviar
500 g Salties Cod Cheeks
50 g Plain Flour
Olive oil (for frying)
Small bunch of Chives, finely chopped
Whisk the milk into the mayonnaise until well combined then gently add in the caviar. Cover and set aside.
Place the cheeks in a large bowl and pat dry with paper towels. Sprinkle over the flour, then toss to coat evenly and set aside.
In another bowl, beat the eggs until they’re light and fluffy. Pour about 5 mm of olive oil in a frying pan and heat over medium-high heat. Working in batches of about 6 or 7, shake the excess flour off the cheeks, then dip into the eggs. Fry in the hot oil for 30 seconds on each side then transfer to paper towels, and keep warm while cooking the next batch. Repeat until all the cod cheeks are cooked and season with coarse sea salt. Spread the caviar mixture on a plate, then arrange the cod and sprinkle with the chives, or spike three cheeks onto bamboo skewers and served upright ‘pintxo style’.