Fried cod cheeks
1 egg white, beaten until it begins to froth slightly
Bread crumbs with salt and pepper to taste
200 g butter or margarine
Cut the cheeks away from the heads if needed. Clean well (scrape off the slime under cold running water) and pat dry. Dip the cheeks in the egg white and dredge in the breadcrumbs. Fry in the butter until golden brown. Sprinkle salt and pepper over them and serve with hot, poached potatoes.
May also be cooked in the oven.
From 160 fiskréttir by Helga Sigurðardóttir