6 cups extra virgin olive oil
2 cups rapeseed oil
1 ½ cup flour
1 cup cornflour
Pinch of sugar
Pinch of cayenne pepper
Freshly ground black pepper
4 ounces Cod cheeks
4 ounces Cod tongues
2 lemons, 1 thinly sliced and 1 cut in wedges
Combine the olive and rapeseed oils in a stockpot. There should be 8 inches of oil. If there isn't, add more to bring it to that depth.
Set the pot over a medium flame. Using a thermometer, bring the oil to 275 F and maintain that temperature.
In a wide mixing bowl, while the oil is heating, combine the flour, cornflour, sugar, cayenne, and 2 teaspoons each of salt and pepper.
Dredge the cheeks and tongues and the lemon slices a few pieces at a time, in the flour mixture, shaking off the excess before gently lowering the pieces into the hot oil (use tongs or a slotted spoon). The pieces should bubble and sizzle but not splatter; lower or raise the flame accordingly.
Cook four to pieces at a time until they are golden brown, about 5-6 minutes. The cod cheeks may require a slightly longer cooking time due to their size.
Use a slotted spoon to transfer to a paper towel lined tray.
Season with salt and pepper while the pieces are still hot out of the oil.
After the cheeks and tongues and lemon slices have drained, serve garnished with lemon wedges.