200 g (7 oz.) cod tongues per person flour seasoned with salt and pepper lightly-beaten egg white butter crumbs oil
Instructions
1) Trim the tongues, soak in vinegar water until just ready to prepare, then dry well.
2) Dip in seasoned flour, then in beaten egg white and finally in crumbs and fry in oil until golden, about 2 minutes per side.
3) Drain on a napkin and serve with lemon wedges, deep-fried parsley, tartar sauce (mayonnaise with chopped onion, pick, capers and anchovy) and boiled potatoes.
4) Serve with a salad made of shredded carrot, apple and cabbage with a dressing of water, malt vinegar, salt and sugar.
