Deep-Fried Cod and Cod Tongues with Sauce on Smoked Cod Roe

Cod tongues are a real delicacy. In Spain salted tongues are twice as expensive as the finest dried cod.

INGREDIENTS:

Number of servings

Servings: 4

List of 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

PREPARATION:

• Mix together the mayonnaise, tomato ketchup, tomato purée, onions, dill and roe in a bowl and stir until everything is well mixed.

• Place the cod tongues in a steamer with a small amount of water. Steam the tongues for seven minutes. Drain on baking paper.

• Mix together the flour, mustard power and salt. Turn the fillets and tongues in the mixture.

• Heat the oil to around 170ºC. Fry the fish until it is golden brown. Add salt to taste and serve immediately.