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!
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
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!