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    Home » Weekend Eats, Game Day Treats & Apps » Cod Tongues (traditional Newfoundland recipe)

    Cod Tongues (traditional Newfoundland recipe)

    August 8, 2019 By Dawn - Girl Heart Food 38 Comments

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    Pan-fried cod tongues and two lemon wedges in a cast-iron skillet.

    These crispy pan fried Cod Tongues are a traditional Newfoundland recipe that can be enjoyed as an appetizer or as a main dish with a side. They’re seasoned, lightly dredged in flour and fried until golden brown. Easy and delicious!

    Pan-fried cod tongues and two lemon wedges in a cast-iron skillet.

    Yes.

    You read the recipe title correctly.

    This is a recipe for cod tongues.

    If you’re from Newfoundland, this is more than likely not odd for you.

    If you’re not from Newfoundland, you may be a little perplexed. But, please stay with me here. They’re really yummy! Think of them as little cod nuggets; essentially, nuggets seasoned well, dredged in flour and fried in olive oil until crispy, golden brown and scrumptious.

    You see, this is a traditional Newfoundland recipe. As you may have heard me say before, Newfoundland has a deep rooted history in the cod fishery. We have all sorts of recipes for cod in these parts, all unique and delicious.

    What I particularly love about the concept of this recipe is that it uses a part of the fish that may often get overlooked. It’s using something aside from the ‘pretty’ parts, like the fillets.

    One random Saturday, hubby and I went to see my parents. It turned out to be an impromptu visit on a lovely sunny day and we ended up staying and enjoying a casual dinner of steamed mussels and, you guessed it, crispy fried cod tongues.

    As dad was cooking, I watched closely, carefully taking note of everything he was doing and asking questions. I thought, it would be a great idea to share another popular recipe from where I’m from. So, suffice to say, I’m excited to be sharing this recipe with you guys today!

    Fan of traditional Newfoundland recipes? Try this cod au gratin recipe!

    What are Cod Tongues?

    The cod ‘tongue’ is actually a muscle in the cod fish neck, but they’re commonly referred to as the former.

    Uncooked cod tongues on a blue plate.

    What Do Cod Tongues Taste Like?

    If you put it out of your head that it’s a ‘tongue’ or neck muscle, it’s actually quite delicious. They’re meatier and denser than, say, the flesh or the type of meat you would get from a fillet.

    What Size Should I Look For?

    I prefer smaller cod tongues. I tend to find the larger ones more fatty and have somewhat of a jelly consistency in areas. Some people go for that, though.

    Hand holding a raw cod tongue.

    How Many Do I Need?

    I used about 1 pound here. The actual quantity that makes up that pound can vary, depending on their size.

    Since I opted for those on the smaller size, my pound comprised about 35 to 40 pieces. However, on average, there would be roughly 30 tongues in a pound.

    Bottom line: Allow for 6 to 8 cod tongues per person for an appetizer. If enjoying as a main, you may want a couple more, plus a side dish.

    What Ingredients Do I Need?

    • Cod tongues (of course)
    • All-purpose flour
    • Salt and any seasoning you like (I used a ‘lemon pepper’ seasoning blend. If you aren’t using that, add some black pepper)
    • Oil

    Traditionally, people often fry cod tongues in rendered pork fat. I prefer to use oil. Use what you enjoy best!

    Ingredients for a fried cod tongue recipe.

    How to Make this Cod Tongue Recipe

    Full details are in the recipe card below, but here are the basics:

    1. Give the tongues a little wash under fresh, cold water. Drain and pat dry with a paper towel.
    2. Place them in a bowl and add salt, paprika, cayenne pepper powder, and lemon pepper seasoning. Coat cod tongues well. Note: Most times, you’ll find cod tongues seasoned with just salt and pepper. The extra seasoning adds something special.
    3. Place some flour in a bowl and dredge each cod tongue in the flour, shaking off excess. Dad’s tip is to dredge one a time. However, in a pinch (or if you’re making a big batch), you could place half of the cod tongues in a food-safe plastic bag, add flour, and shake to coat. Repeat with other half.
    4. Place the flour-dredged cod tongues on a plate as you are coating them.
    5. Heat some oil in a skillet.
    6. Add cod tongues and cook about 5 minutes.
    7. Carefully flip each one and fry on other side for about 5 minutes or until cooked through.
    8. Remove from pan and enjoy with a squeeze of lemon and tartar sauce. If you like, you can give the tongues another sprinkling of salt while they’re hot.
    Collage of steps to make pan-fried cod tongues.

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    Can I Make These Ahead of Time?

    This recipe comes together super quickly and are best enjoyed as soon as they are made while they are fresh and crispy.

    Fried cod tongues on a blue platter.

    What to Serve with Cod Tongues?

    As mentioned above, I love to serve cod tongues with some fresh lemon and tartar sauce for dipping (I have a recipe for tartar sauce here). Some hot sauce would be lovely too.

    You can certainly enjoy as they are, but if making things more of a meal enjoy with:

    • Green salad
    • Mashed potatoes or oven roasted potatoes
    • French fries
    Hand holding a fried cod tongue that has been dipped in tartar sauce.

    More Tips for Making this Traditional Newfoundland Recipe

    This recipe calls for one pound of cod tongues. You could easily double, if you like.

    As mentioned above, I used cod tongues that were on the smaller side and used about 35 to 40 tongues. If your cod tongues are larger, then there will be less tongues in a pound.

    I used a lemon pepper seasoning blend, along with paprika and just a touch of cayenne. If you want to keep things more simple, just salt and pepper would be okay.

    Pan-fried cod tongues in a skillet.

    Like this Traditional Newfoundland Recipe? You May Enjoy These Too

    • Salt Fish Cakes
    • Newfoundland Boiled Beans

    Feeling adventurous? Guess what? Cod cheeks are also a thing around here too! If you want to branch out to other varieties of fish, Diversivore has a lovely recipe for halibut cheeks if you’d like to check that one out!

    Hope you love this easy cod tongue recipe as much as we do!

    If you make this traditional Newfoundland cod recipe, be sure to leave a comment below. Love to know how you enjoyed!

    Pan-fried cod tongues and two lemon wedges in a cast-iron skillet.

    Cod Tongues (a traditional Newfoundland recipe)

    Dawn – Girl Heart Food
    These crispy pan fried Cod Tongues are a traditional Newfoundland recipe that can be enjoyed as an appetizer or as a main dish with a side. They're seasoned, lightly dredged in flour and fried until golden brown. Easy and delicious!
    5 from 16 votes
    Print Recipe Save RecipeSaved!
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Appetizer, Main Course
    Cuisine Newfoundland
    Servings 4 appetizer servings or a main with a side

    Ingredients
      

    • 1 pound cod tongues (about 35 to 40 'small' cod tongues. See 'Notes' below).
    • ¼ cup all-purpose flour
    • 2 teaspoons lemon pepper seasoning blend
    • 1 teaspoon paprika
    • ¼ to ½ teaspoon cayenne pepper powder (or to taste, optional)
    • 1 teaspoon salt (or to taste)
    • 2 to 3 tablespoons olive oil or vegetable oil (approximately, to fry cod tongues)

    Instructions

    • Wash cod tongues with some cold water and pat dry with paper towel.
    • Place cod tongues in a bowl (or food-safe plastic bag) and sprinkle lemon pepper seasoning blend, paprika, cayenne pepper powder and salt over top. Seal bag and gently shake to coat the cod tongues in the seasoning.
    • Dredge cod tongues in flour (can do one at a time or place flour in a bowl or food-safe plastic bag and do multiple at a time).
    • To cook cod tongues, heat some oil (about 2 teaspoons or so) in a skillet over medium heat.
      Note: Cook the cod tongues in batches (you'll have about 2 to 3 batches) and don't overcrowd the pan. Add more oil between batches.
    • When oil is hot, add cod tongues, about 12 cod tongues or so per batch. Cook 5 minutes on one side.
    • Flip cod tongues to the other side and continue to cook for another 5 minutes or until cod tongues are cooked through.
    • Transfer cooked cod tongues to a plate (you can then sprinkle with a little more salt, if you like).
    • Repeat process to cook remaining cod tongues.
    • After they've all cooked, transfer the cod tongues to a serving platter.
    • Serve with lemon wedges and tartar sauce. Makes 4 appetizer servings or can be enjoyed as a main with a side.

    Notes

    Cook time is about 10 minutes per batch (or until cooked through). Total of 30 minutes is based on doing 3 batches, each at 10 minutes.
    I used one pound in total of ‘small’ cod tongues. The number of tongues in a pound could vary, if the ones you use are larger. Since I opted for those on the smaller size, my pound was about 35 to 40 pieces. However, on average, there would be roughly 30 tongues in a pound. 
    Don’t have lemon pepper seasoning? You could use just salt and pepper, along with paprika and cayenne OR simply salt and pepper. Alternatively, use just your favourite seasoning blend.
    For more recipe tips, see body of post above.

    Nutrition estimate (if provided) is based on 1 Serving.

    Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.

    A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.

    Keyword cod recipe, traditional newfoundland recipe
    Tried this recipe? Snap a pic!Mention @dawn.girlheartfood or tag #girlheartfood

    © Girl Heart Food.  All images and content are COPYRIGHT PROTECTED. Please do not use any images without prior permission.  Please do not republish this recipe.  If you want to reference this recipe, link directly back to this post. Thank you.

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    Reader Interactions

    Comments

    1. Kelly | Foodtasia

      August 13, 2019 at 2:12 pm

      5 stars
      Dawn, they look so crispy and beautifully golden brown! Yes, I was perplexed – all sorts of things running through my mind! I thought it might be a nice, safe filet with a fancy preparation. I would definitely try it! I wouldn’t mind if somebody slipped me one and told me what it was after I ate it 🙂 Love your Newfoundland recipes. NF is definitely on my wish list of places I’d love to visit!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:58 am

        Thank you Kelly! That makes me so happy to hear that 🙂

        Reply
    2. Marissa

      August 13, 2019 at 1:31 pm

      5 stars
      Whoa, my bold and beautiful friend! I’ve heard of halibut cheeks, but cod tongues are new to me. I am game to try them, they look totally delicious!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:57 am

        Lol! Thank you Marissa! I bet you’d love ’em 🙂

        Reply
    3. Heidi | The Frugal Girls

      August 12, 2019 at 8:05 pm

      I’ve never tried Cod Tongues, but now I need to. These look DELICIOUS!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:57 am

        Thank you very much, Heidi!!

        Reply
    4. Laura

      August 12, 2019 at 6:26 pm

      5 stars
      Dawn, what an interesting recipe! I love when you post traditional Newfoundland dishes. I have to admit, every time, the song “I’m a Newfoundlander!” From the awesome musical “Come from Away” goes through my head! But I digress, these look delicious! I may have to ask the fishmonger if they have cod tongues!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:57 am

        Thank you so very much, Laura! Love to hear that 🙂

        Reply
    5. Kathy @ Beyond the Chicken Coop

      August 12, 2019 at 10:51 am

      5 stars
      So interesting. My first thought was, fish have tongues! 🙂 There’s nothing better than traditional recipes – they have stood the test of time for a reason. These do look really delicious!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:56 am

        Definitely! Thanks Kathy!

        Reply
    6. David @ Spiced

      August 12, 2019 at 9:22 am

      5 stars
      Interesting! I definitely did a double take when I saw the title of this recipe. However, with that said, I do love learning about the traditional recipes of Newfoundland. So cool! I’m all about fun ways to cook up the ‘value cuts’ of fish and meat. I could see these being a delicious appetizer for sure! Enjoy the time off and Happy Birthday to whoever is having the birthday in your house! 🙂

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:56 am

        I bet ya did! It really makes for one yummy appetizer, especially with tartar sauce and a nice squeeze of lemon. Thanks David!

        Reply
    7. Kevin

      August 10, 2019 at 11:49 pm

      5 stars
      Cod tongues is a little interesting but bet it is great as anything dredged and fried golden crisp is a winner!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 11:19 am

        Totally delish! Thanks Kevin 🙂

        Reply
    8. Matt - Total Feasts

      August 10, 2019 at 10:45 am

      What a Newfoundland classic!! I always remember the Newfoundland store in Halifax advertising cod tongues on the window. Was always curious! Next time I’m back, or in St John’s I’m going to have to take a look!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 11:06 am

        Definitely! That’s so neat! Hope you find them and give ’em a try. 🙂 Thanks Matt!

        Reply
    9. Alexandra @ It's Not Complicated Recipes

      August 10, 2019 at 4:47 am

      5 stars
      These look delicious! I haven’t had them before, but I would love to try!! I am loving the sound of this dish a lot, Dawn! Enjoy your break 🙂

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 11:05 am

        Thank you Alexandra 🙂

        Reply
    10. Sarah

      August 10, 2019 at 12:01 am

      5 stars
      I can’t believe I’ve never heard of cod tongues before!! I hope I can find them here- they sound delicious 😀 And I love that it’s using an unused fish part– that’s wonderful! You might just have to make these for me lol!!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 11:05 am

        They definitely are! Thank you Sarah! If you ever visit Newfoundland, I’d love to make ’em for ya 🙂

        Reply
    11. Haylie / Our Balanced Bowl

      August 09, 2019 at 11:43 am

      5 stars
      Dawn, how awesome is this recipe?! So cool!! I love how traditional it is…and you know I’m always up to try new food recipes! If I ever visit, please make this for me! PS: love that nail polish!! YUM!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 11:04 am

        Thank you Haylie!! I sure would!

        Reply
    12. Jennifer @ Seasons and Suppers

      August 09, 2019 at 10:02 am

      5 stars
      I tried cod tongues when I was in Newfoundland and I really enjoyed them! So wonderful to document these traditional recipes 🙂

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 11:04 am

        Yay! Thank you Jennifer 🙂

        Reply
    13. Leanne @ Crumb Top Baking

      August 09, 2019 at 9:06 am

      5 stars
      I like reading the comments on this one Dawn! This one didn’t catch me off guard at all. When I think of traditional Newfoundland cuisine, this is definitely in the top five. I haven’t had cod tongues in such a long time. I was never a fan of them as a kid, but I’ve come to appreciate them as an adult. I like that you used small cod tongues. I find they get extra crispy! Enjoy your time off next week and happy birthday to you and the hubby!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:55 am

        Lol! I know it didn’t. 😉 Thanks so very much, Leanne!

        Reply
    14. Katherine | Love In My Oven

      August 09, 2019 at 1:39 am

      5 stars
      I had to re-read your title of this post a couple of times, haha! But I totally want to try it now. Anything crispy and fried is my kind of recipe! They look awesome dipped in that sauce, too 🙂 Have a great weekend my friend! I hope you get some warm summer weather!! XO

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:54 am

        Haha! So yummy! Bet you’d enjoy them. 🙂 Thanks Katherine! To you too! XO

        Reply
    15. Kelsie | the itsy-bitsy kitchen

      August 08, 2019 at 11:45 pm

      5 stars
      When I saw this earlier on IG I was like, wait are they actually tongues? Do fish have tongues? Does Dawn actually want me to eat fish tongue? So I’m so glad for the clarification! I love seeing your traditional recipes because there’s always something new to learn. Have a great weekend, girlie!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:54 am

        LOL!! You’re hilarious, Kelsie! And so happy you enjoy these traditional Newfoundland recipes – they really are special!

        Reply
    16. [email protected]

      August 08, 2019 at 7:21 pm

      5 stars
      I am intrigued! But I know I would love it! Anything with a golden crispy crust has my name written all over it! Happy weekend, my friend! xoxo

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:53 am

        I’m sure you would!! Thanks Annie! To you too! XOXO

        Reply
    17. Valentina

      August 08, 2019 at 4:26 pm

      5 stars
      This is totally new to me. I would definitely try them — your recipe looks yummy and they crisp up so nicely. Such a lovely golden color. I tried barnacles in northern Spain a couple of weeks ago, so tongue or muscle sounds pretty good. Ha! 🙂

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:52 am

        Happy to hear that!! Thanks so much, Valentina 🙂

        Reply
    18. Mimi

      August 08, 2019 at 1:46 pm

      Oh I bet these are yummy. Wish I could taste them to see the texture. I’ve had mammal tongues, but never those from fish. Fascinating recipe.

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:52 am

        They sure are! Thanks Mimi 🙂

        Reply
    19. Mary Ann | The Beach House Kitchen

      August 08, 2019 at 10:55 am

      5 stars
      I have to say, I was a little thrown off by the title Dawn, I;m not gonna lie! But I bet these are really delish and since I love cod, I’m sure I’d really enjoy them!

      Reply
      • Dawn - Girl Heart Food

        August 17, 2019 at 10:52 am

        Lol! I bet you would enjoy! They are quite delish 🙂

        Reply

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    Hi and welcome to Girl Heart Food! I’m Dawn and I’m so happy you stopped by. I LOVE to cook and share my recipes. I’m obsessed with cheese, fresh veggies and homemade nut butters. Being in the kitchen is my happy place. Hope you find something that inspires you to get into the kitchen too.

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