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A great traditional recipe with a few new ingredients to refine the taste to an even higher level of excellence. Requires average cooking skills and is double worth the bother ! Enjoy !
- 2 lbs Cod tongues, fresh or frozen
- ½ cup flour
- 1 – 1 ½ tsp salt
- 1/8 – ¼ tsp pepper
- ¼ - ½ lb salt Pork
baked Cod tongues:
Carefully wash Cod tongues and dry with paper towel. Allow 6-8 tongues per person. Put flour, salt and pepper in a plastic bag; add tongues and shake until evenly coated. Cut up salt Pork and fry until fat is rendered out an Pork ( scrunchions) are crisp and brown. Remove scrunchions. Fry tongues over medium hot heat until browned and crisp on both sides. Serve with potatoes and Peas.
Baked Cod tongues: Preheat oven to 450 degrees F. Wipe Cod tongues with a damp cloth. Soak Cod tongues in milk ( in which salt has been dissolved) for about 10 minutes. Drain and roll in bread crumbs . place on a greased baking sheet and bake at 450 degrees F for about 10 minutes.