Recipe: Crispy Cod Tongues 26th of March 2017
Cod tongues make great appetizers or snacks, and you can serve them with salad and different dipping sauces. If you want the cod tongues to be your main dish, we recommend combining them with potatoes and raw vegetables.
Youth in the Northern Norway can earn a great amount of money by cutting tongues in the skrei season. After the fish has been brought to shore and gutted, the heads get delivered to the tongue cutters. They then cut off the tongue, which is actually the chin muscle beneath the cod's tongue. These young tongue cutters carry on important Norwegian traditions, as well as help recruitment to the seafood industry.
This is a commodity you do not want to miss this season!
Ingredients (4 servings):
16—24 cond tongues (4-6 tongues per person depending on size)
1 dl flour
1 tsp salt
1 tsp pepper
1 egg + 2 tsp water
(1 dl breadcrumbs)
Butter for frying
- Cut off the loose skin which is attached to one side of the tongue. Rinse them in water and dry them with a paper towel.
- Mix flour, salt and pepper in a bowl. Beat eggs and water in another. Flip the tongues in the flour mixture and then in the egg mixture. Finish by flipping the tongues in the bread crumbs.
- Heat the butter in a big frying pan and fry the tongues until they are golden brown and crispy. This will take about 2 minutes on each side. Let them fry on low heat for about 8 minutes.
Serve with hot lemon wedges, salad, and a dip of your choice.