10,5 oz. / 300 g cod tongue
0.25 teaspoon salt
0,2 pt. / 1 dl breadcrumbs
0,2 pt. / 1 dl oil
2 tablespoons parsley, fresh
2 tablespoons pickled gherkins
1 tablespoon capers
1 tablespoon onion
3,5 oz. / 100 g mayonnaise
2 tablespoons brine from the pickles
salt and white pepper
 Rinse cod tongues and dry them with paper towels.
 Separate eggs and beat egg whites and salt until you got a soft foam.
 Mix breadcrumbs with salt and cayenne pepper in a dish.
 Flip cod tongues first in egg white, then in breadcrumbs.
 Heat oil in frying pan until it has a good heat and roast cod tongues until they are golden brown and done.
 hard boil the eggs, cool and chop.
 Mince parsley, gherkins, capers and onions, and mix together with the eggs.
 Add mayonnaise and stir in a little brine from the pickles until you get a thick but smooth sauce.
 Season with a little sugar, salt and white pepper.
 Server cod tongues with tartar sauce and lemon wedges on the side.
Perfect! I just have to try out this recipe. Thor
It looks absolutely delicious