Fried Cod Tongues Recipe

Traditional Newfoundland Fried Cod Tongues Recipe

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

Baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs

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 an pork ( scrunchions) are 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:
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.

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