Canadian
Cod Tongues with Scrunchions
A Newfoundland favourite, cod tongues are lightly floured and pan-fried in rendered salt pork until crisp-edged and tender. The golden tongues are served with crunchy scrunchions and their warm drippings.
Watch it madeBonita's Kitchen · 7:05
Ingredients
- Fresh cod tongues340 g
- Salt pork or fatback, diced small85 g
- All-purpose flour1/3 cup
- Fine cornmeal2 tbsp
- Salt1/4 tsp
- Black pepper1/2 tsp
- Neutral oil, if needed1 tbsp
- Lemon wedges2
Method
- Rinse the cod tongues under cold water, trim away any loose membrane or dark bits, and pat very dry with a clean towel.
- Put the diced salt pork in a heavy skillet over medium-low heat and cook, stirring often, until the fat renders and the pieces turn crisp and golden, 8 to 10 minutes.
- Lift the scrunchions out with a slotted spoon and set them aside, leaving the rendered fat in the skillet.
- Combine the flour, cornmeal, salt, and pepper in a shallow dish.
- Dredge the cod tongues in the flour mixture, shaking off the excess.
- Raise the skillet to medium heat; if there is less than 2 tablespoons of fat in the pan, add the neutral oil.
- Fry the cod tongues in a single layer until golden on the first side, about 3 minutes.
- Turn and fry until the second side is golden and the tongues are just cooked through and tender, 2 to 3 minutes more.
- Transfer to a warm plate, scatter the scrunchions over top, spoon over a little hot pan fat, and serve with lemon wedges.
Common questions
Can I substitute bacon or pancetta for the salt pork scrunchions?
Yes. Bacon works best; pancetta is a little leaner and may crisp faster. Cut it small and render it slowly over medium-low heat. If it gives off little fat, add a bit of neutral oil for frying the tongues.
How long does it take to cook cod tongues, and how do I know they’re done?
Plan on about 15 to 20 minutes total, including rendering the pork. The tongues cook quickly: about 3 minutes on the first side and 2 to 3 minutes on the second. They should be golden and just tender, not dry.
What are the most common mistakes when frying cod tongues?
The biggest mistakes are not drying the tongues well, overcrowding the pan, and frying in fat that isn’t hot enough. Also, don’t skip trimming off dark bits or membrane, and don’t let the scrunchions burn while rendering.
How should I store leftovers, and can I reheat them?
Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat so the coating stays crisper; avoid the microwave if possible, since it softens the breading and can dry out the fish.
What should I serve with cod tongues with scrunchions?
Serve immediately with lemon wedges, boiled potatoes, peas, or a simple green salad. The dish is rich and salty, so bright, acidic sides work well. A little tartar sauce or melted butter is optional, but not necessary.