2 lbs cod tongues, fresh or frozen
1/2 cup flour
1 – 1 1/2 tsp salt
1/8 – 1/4 tsp pepper
1/4 – 1/2 lb salt pork
Carefully wash cod tongues and dry with paper towel. Allow 6-8 tongues per person. Put flour, salt and pepper in a plastic bag; add tongues and shake until evenly coated. Cut up salt pork and fry until fat is rendered out pork (scrunchions) is crisp and brown. Remove scrunchions. Fry tongues over medium hot heat until browned and crisp on both sides. Serve with potatoes and peas.
Baked cod tongues version:
2 lbs. cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or breadcrumbs
Preheat oven to 450 degrees F. Wipe cod tongues with a damp cloth. Soak cod tongues in milk ( in which salt has been dissolved) for about 10 minutes. Drain and roll in bread crumbs . place on a greased baking sheet and bake at 450 degrees F for about 10 minutes.
