Bone the salt cod and cut into pieces. Soak in several rinses of cold water for 24 hours. Drain and dry it. Pepper both sides of each piece. Beat 2 eggs and place on a plate. Put the breadcrumbs on another plate. Dip the salt cod first in the eggs, then in the breadcrumbs. Sprinkle with a little oil and broil for 5 minutes each side or grill on a barbeque. Serve steamed potatoes at the same time and tartare sauce made as follows: whisk together, like a classic mayonnaise, mustard with egg yolks, then the oil, salt, pepper and the mixture of herbs, capers and pickles.
