Cod tongues are a real delicacy. In Spain salted tongues are twice as expensive as the finest dried cod
Preperation:
- Servings: 4
-
1
Mix together the mayonnaise, tomato ketchup, tomato purée, onions, dill and roe in a bowl and stir until everything is well mixed.
-
2
Place the cod tongues in a steamer with a small amount of water. Steam the tongues for seven minutes. Drain on baking paper.
-
3
Mix together the flour, mustard power and salt. Turn the fillets and tongues in the mixture.
-
4
Heat the oil to around 170oC. Fry the fish until it is golden brown. Add salt to taste and serve immediately.
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Ingredients
200 g. (7 oz.) cod fillets, cut into small pieces
200 g. (7 oz.) cod tongues
1 dl. (3,4 fl.oz.) mayonnaise
2 tbs. tomato ketchup
1 tbs. tomato purée
1 tbs. finely chopped red onions
1 tbs. finely chopped dill
50 g. (1,8 oz.) smoked cod roe
Oil for frying
2 tbs. white flour
1-2 tsp. mustard powder
1 tsp. salt
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