I sometimes wonder, if I didn't grow up eating cod tongues, would I dare try them today? I honestly have my doubts, but I'm glad I did because cod tongues are now what I reference each time I come across a new and odd sounding food. I always think, well... if I like cod tongues, then maybe *insert odd sounding food here* will be good too?
Anywho, since I like to keep all my favourite recipes together on this blog, and since the food fishery is now officially open for the next 3 weeks, I thought I would share this quick and easy recipe for fried tongues. If you've never tried them, they're highly delicious - be adventurous!
- Cod Tongues - however many you can get!
- Flour for dredging (we used Multi-grain, though white flour is typical)
- Pork fatback, diced or purchase the pre-diced pack if available!
1) First things first, you need to get your scrunchions going. Heat your pan and add the fat to the hot pan. Scrunchions have a tendency to be smokey so don't heat them too high, medium to medium-high will be good. Fry until golden brown.
2) Meanwhile, one-by-one, dredge your cod tongues through the flour.
|Just like breading chicken nuggets... not weird at all.|
3) Once the scrunchions have turned a lovely golden colour and your pan is filled with fat, add your tongues and cook til golden on both sides.
|Still not quite golden here yet.|
4) Remove tongues form the pan onto a paper towel to drain slightly, then serve topped up with scrunchions.