400 g Lugrade cod tongues
500 ml olive oil
200 g tomatoes
2 garlic cloves
50 g parsley
0.100 kg flour
0.5 l frying oil
Start by placing the tongues in a casserole filled with olive oil and confit them. It will take about 30 minutes to confit. When they are cooked chop the tongues finely.
Put the olive oil in a pan (use some of the remaining olive oil from the tongues) and add 4 rolled garlic cloves to sauté. Then add the seeds of cardamom. Add 1 sliced onion and season with salt and pepper. Add the peeled and diced tomatoes. Cook for 20 minutes over low heat. Grind everything and rectify the seasoning.
Put the tongues in a bowl, add the chopped parsley, the eggs, the flour, half a clove of chopped garlic and the remaining chopped onions. Mix everything very well. Season with pepper and rectify the salt.
Put the oil in a frying pan and heat it. Fry the fritters and then serve with the sauce.