Newfoundland and Labrador Recipes & History
Come taste the history and heritage of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every bite. A blending Irish, Scottish, Aboriginal, English and French ancestry. With the freshest ingredients from our oceans, lakes, rivers, game, plants and gardens. Lobster. Cod. Caribou. Salmon. Moose. Served up in recipes handed down generation to generation.
Taste recipes you’ve never heard of. With names you’ll never forget. Colcannon, Doughboys, Pea Soup, Salt Fish and Brewis, Toutons, and Cod Tongues to name a few. Come make new friends over a delicious Jigg’s Dinner, long the staple of a traditional Newfoundland ‘scoff’. There’s sure to be a song and a dance and a ‘yarn’ to follow. For desert try Figgy Duff, a delicious 16th-century steamed pudding that’s still very much a favorite today.
For a taste of the new Newfoundland and Labrador cuisine, try Salmon Ravioli, Braised Rabbit Pie, Caribou Bourguignon, and Bakeapple Cheesecake.
Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not re-post/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you
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.… Read the rest
4 Lbs. Fresh boned fillet of cod
24 oz. Fresh milk
4 oz. Margarine or butter
1/2 oz. Salt
4 oz. Flour
1 oz. Parmesan cheese (white grated)
10 oz. Old fashion cheddar cheese
First put cod in two quart salted hot water.… Read the rest
1 pkg. frozen Cod fillets
1/2 tsp. salt
1/2 cup corn flake crumbs
1/2 cup milk
2 tsp. lemon juice
1 tbsp. butter
Partially thaw fillets. Cut into 3-4 pieces or separate fillets. Combine milk, salt and lemon juice. Dip fillets in milk mixture, then coat with crumbs.… Read the rest
1 can Cheddar cheese or cream of celery soup 1/2 tsp.
onion salt
1/2 tsp. celery salt
Pinch pepper
14 oz. frozen cod fillet, thawed
Flour
1 cup corn flake crumbs
Combine the soup and seasonings. Coat fish with flour and brush thickly with soup mix.… Read the rest
1 cup flour
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
1 egg
Water ( about 1 cup or amount for desired consistency)
Mix ingredients together. Dredge fish in flour and then dip in batter and deep fry for about 15 minutes.… Read the rest