Tear the bread up into small pieces, then run through a food processor in batches until broken down into crumbs. Place into a large mixing bowl, set aside.

Peel and finely chop onion. In a large pan, saute onion in butter until translucent.

Remove onion from heat, add to mixing bowl along with the savoury.

Gently stir until well combined, season with salt and pepper to taste.

Start heating your oil to 350F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

In a large bowl, combine flours, baking powder, salt, pepper, and garlic powder.

Add egg and beer, stir well to form a thick batter. Allow batter to sit for 15 minutes or so, to soften the flours.

Gently dredge cod cheeks in corn starch, shaking excess flour back into the bowl.

One piece at a time, dip into batter, allowing excess batter to drip back into bowl for a few seconds, before carefully transferring to heated oil.

Fry for a few minutes on each side, until golden brown and cooked through.

Use a slotted metal spoon to transfer fried cod cheeks to paper towels. Allow oil to come back up to temperature between batches.

Serve hot, with a side of dressing... and maybe some veggies, if you want to feel responsible! :)