Trim the tounges, soak in vinegar water until just ready to prepare, then dry well. Dip in seasoned flour, then in beaten egg white and finally in crumbs and fry in oil until golden, about 2 minutes per side. Drain on a napkin and serve with lemon wedges, deepþfried parsley, tartar sauce (mayonnaise with chopped onion, pickle, capers and anchovy) and boiled potatoes. Serve with a salad made of shredded carrot, apple and cabbage with a dressing of water, malt vinegar, salt and sugar.
NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no