Cod Tongues
1 cup flour
1/2 cup cornmeal
1 tsp cumin
1 tsp celery salt
1/2 tsp black pepper
1/4 tsp cayenne
Tartar Sauce:
2 cups mayonnaise/salad dressing
3 1/2 tbsp capers, minced
3 1/2 tbsp gherkins, minced
2 tbsp shallots, minced
2 tbsp fresh parsley, minced
1 tbsp lemon juice
Salt and pepper
Mix together flour, cornmeal, cumin, celery salt, pepper and cayenne. Dredge the tongues in the flour mixture and shake off the excess. Fry in a deep fryer set to 350F until golden brown and crispy. Alternatively, fry in a pan with canola oil (or scrunchin fat!) set to medium-high, until golden brown and crispy. Serve immediately with tartar sauce. To make the sauce: Mix everything together and chill in the fridge for at least an hour to allow the flavours to meld. Makes 6-8 servings.
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