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For the Beer Batter: In a mixing bowl, combine all dry ingredients. Set aside. In a separate mixing bowl, combine wet ingredients. Slowly whisk dry ingredients into the wet ingredients until fully combined. Transfer to an iSi canister with one charger and set aside.
For the Brine: In a nonreactive container, combine salt, sugar and 1 kilogram hot water. Whisk until salt and sugar are fully dissolved. Add 2 kilograms cold water. Stir to combine, then set aside.
For the Gribiche: In a mixing bowl, combine all the ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve: In a deep fryer, heat oil to 350°F. In a nonreactive container, cover cod cheeks with enough Brine to submerge. Let sit 6 minutes at room temperature. Place flour in a shallow baking dish. Dredge cod cheeks in flour, then goat in Beer Batter. Drop in oil and fry until golden brown. Transfer fried cod cheeks to a serving plate. Serve with a ramekin of Gribiche and a lemon wedge.