Fried Cod Tongues
The gelatinous cut of muscle from the cod's throat, breaded and pan-fried until crisp, traditionally topped with scrunchions.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •Skillet
- •Shallow dish for dredging
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 20 g
- carbs
- 20 g
- protein
- 26 g
- calories
- 360
Instructions
- 1
Fry the diced salt pork in a skillet until crisp; remove and set aside, keeping the fat in the pan.
- 2
Pat the cod tongues dry and season with salt and pepper.
- 3
Dip each tongue in beaten egg, then dredge in flour to coat.
- 4
Add oil to the pork fat in the skillet and heat over medium-high heat.
- 5
Fry the tongues in batches for 2-3 minutes per side until golden and crisp.
- 6
Drain briefly on paper towel and top with the reserved scrunchions before serving.
Chef's tips
Cod tongues cook quickly and can turn rubbery if overdone, so fry just until golden.
Ingredient substitutions
- cod tongues → cod cheeks, a similar traditional cut
Storage
Best eaten fresh; not recommended to store more than 1 day.
Reheating
Reheat briefly in a hot dry skillet to re-crisp; avoid microwaving.
Common mistakes to avoid
- •Overcooking, which makes the tongues tough and rubbery
- •Skipping the pat-dry step, leading to a soggy coating
Serving suggestions
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