Crispy Cod Tongues

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10,5 oz. / 300 g cod tongue
1 egg
0.25 teaspoon salt
0,2 pt. / 1 dl breadcrumbs
0,2 pt. / 1 dl oil
cayenne pepper
2 eggs
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

4 servings

[1] Rinse cod tongues and dry them with paper towels.

[2] Separate eggs and beat egg whites and salt until you got a soft foam.

[3] Mix breadcrumbs with salt and cayenne pepper in a dish.

[4] Flip cod tongues first in egg white, then in breadcrumbs.

[5] Heat oil in frying pan until it has a good heat and roast cod tongues until they are golden brown and done.

Tartar sauce:
[6] hard boil the eggs, cool and chop.

[7] Mince parsley, gherkins, capers and onions, and mix together with the eggs.

[8] Add mayonnaise and stir in a little brine from the pickles until you get a thick but smooth sauce.

[9] Season with a little sugar, salt and white pepper.

[10] Server cod tongues with tartar sauce and lemon wedges on the side.

2 thoughts on “Crispy Cod Tongues

  1. ThorNews says:

    Perfect! I just have to try out this recipe. Thor


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