Fish
( from the English west country )
serves 3-4
500g / 1lb cod's cheeks and tongues
flour
egg
breadcrumbs
butter
Gooseberry and Tarrgon Sauce
For the Tailings
500g / 1lb potatoes, washed but not peeled
milk
seasoned flour
Trim and thoroughly clean the cods cheeks and tongues. Dip in flour, egg and breadcrumbs, then saute in butter until golden brown
Serve with hot tangy gooseberry and tarragon sauce and tailings.
Tailings
Using a potato peeler, peel the skins thickly from the potatoes.
Dip the pieces of peel into milk and seasoned flour. Deepfry until
crisp.