Fried Cod Tongues

Ingredients

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.