Start by placing the cod tongues in a casserole filled with olive oil to confit. Let the olive oil warm up a little, soak them and let them fry over low heat for 30 minutes.

Remove the cod tongues and let them cool.

In a bowl, make a batter with the cornflour, the saffron, the eggs and the sparkling water. Mix vigorously.

Then wrap the cooled tongues in the batter and fry them in a very hot oil pan.

Serve with a lamb’s lettuce salad.