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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!

Course Main
Cuisine Canadian
Total Time 50 minutes
Servings 8 Main Course Servings
Author Valerie Lugonja via Emily Mardell


  • 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


  1. Dice salt pork back fat into minced cubes; fry on medium low in heavy pan

  2. Rinse tongues under cold water; pat dry and trim off jelly part under tongue

  3. Put seasoned flour in plastic bag; add a few tongues and shake until covered

  4. Remove; place on a plate

  5. Repeat until all tongues are floured

  6. Fry salt pork back fat until crisp and fat is rendered; remove from pan, leaving fat behind to fry tongues

  7. Add floured tongues to pan in small batches; frying until crispy and golden on both sides at medium to medium high heat

  8. Place finished batch on paper towel to drain; fry next batch and continue until all are fried

  9. Season with salt and pepper and serve with reserved fried pork “scruncheons”!

Recipe 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!