Crispy Fried Cod Tongues with “Scruncheons”
Crispy Fried Cod Tongues with “Scruncheons” is a traditional Newfoundland regional Canadian food that spells H-O-M-E to many. The story of the cod tongue is a precious tale from the lost cod fishing culture. The dish is DELICIOUS!
Servings: 8 Main Course Servings
Ingredients
- 2 pounds or 1 kilo thawed or fresh cod tongues, trimmed
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound or 250 grams Salt Pork Back Fat
Instructions
- Dice salt pork back fat into minced cubes; fry on medium low in heavy pan
- Rinse tongues under cold water; pat dry and trim off jelly part under tongue
- Put seasoned flour in plastic bag; add a few tongues and shake until covered
- Remove; place on a plate
- Repeat until all tongues are floured
- Fry salt pork back fat until crisp and fat is rendered; remove from pan, leaving fat behind to fry tongues
- Add floured tongues to pan in small batches; frying until crispy and golden on both sides at medium to medium high heat
- Place finished batch on paper towel to drain; fry next batch and continue until all are fried
- Season with salt and pepper and serve with reserved fried pork “scruncheons”!
Notes
When in Newfoundland, in 2014, Vanja and I brought back so many goodies in our suitcase. One of them was frozen cod tongues. I could not, at that time, find one post online to tell me how to clean or fry them. So, having eating them a few times there, and highly motivated as they were so delicious, I just started cleaning them. I looked at the photos of the fried tongue images I had brought home, and ended up, I discovered via Emily and Joy, peeling them completely. It was definitely time consuming. Similar to peeling and cleaning shrimp, but I thought that is what was done. I have waited to find someone who could teach me how to do them, and finally, I know!