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!
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…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.
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.
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!
How to Make this Cod Tongue Recipe
- Give the tongues a little wash under fresh, cold water. Drain and pat dry with a paper towel.
- Place them in a bowl and add salt, paprika, cayenne and lemon pepper seasoning (I used ‘Mrs. Dash’. Not sponsored, I just enjoy). Coat cod tongues well.
Note: Most times, you’ll find cod tongues seasoned with just salt and pepper. The extra seasoning adds something special.
- Dredge each piece in 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 bag, add flour, and shake to coat. Repeat with other half.
- Add some oil to a skillet.
- When oil is shimmering, add cod tongues and cook about 5 minutes.
- Carefully flip each one and fry on other side for about 5 minutes or until cooked through.
- Remove from pan and enjoy immediately with a squeeze of lemon and tartar sauce. If you like, you can give the tongues another spinking of salt while they’re hot.
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.
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
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 ok.
Speaking of seasoning, if you just have ‘Old Bay’ seasoning on hand, use just that (to taste) in lieu of everything else and it will be delish!
Like this Traditional Newfoundland Recipe? You May Enjoy These Too
Feeling adventurous? Guess what? Cod cheeks are also a thing around here too! If you want to branch out to other varieties of fish, my friend, Sean, of Diversivore has a lovely recipe for halibut cheeks if you’d like to check that one out too!
Hope you enjoy this easy cod tongue recipe as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make this traditional Newfoundland cod recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Cod Tongues (a traditional Newfoundland recipe)
Ingredients
- 1 pound cod tongues (about 35-40 'small' cod tongues. See 'Notes' below).
- 1/4 cup all purpose flour
- 2 teaspoons lemon pepper seasoning blend (I used 'Mrs. Dash'. See 'Notes' below)
- 1 teaspoon paprika
- 1/4 to 1/2 teaspoon cayenne (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 bag) and sprinkle lemon pepper seasoning blend, paprika, cayenne and salt over top, mixing to coat.
- Dredge cod tongues in flour (can do one at a time or place flour in a bowl or bag and do multiple at a time).
- Heat some oil (about 2 teaspoons or so) in a skillet on medium heat. When oil is shimmering add cod tongues (cook in batches and don't overcrowd pan). Cook about 5 minutes per side for a total of about 10 minutes per batch or until cod tongues are cooked through.
- Add more oil to pan and continue next batch. After they've cooked, and you take them out of the pan, you can sprinkle with a little salt, if you like. Enjoy with lemon wedges and tartar sauce. If you like, while they're hot out of the pan, sprinkle with a little salt. Makes 4 appetizer servings or can be enjoyed as a main with a side.
Video
Notes
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!
Thank you Kelly! That makes me so happy to hear that 🙂
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!
Lol! Thank you Marissa! I bet you’d love ’em 🙂
I’ve never tried Cod Tongues, but now I need to. These look DELICIOUS!
Thank you very much, Heidi 🙂 !!
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!
Thank you so very much, Laura! Love to hear that 🙂
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!
Definitely! Thanks Kathy!
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! 🙂
I bet ya did! It really makes for one yummy appetizer, especially with tartar sauce and a nice squeeze of lemon 🙂 Thanks David!
Cod tongues is a little interesting but bet it is great as anything dredged and fried golden crisp is a winner!
Totally delish! Thanks Kevin 🙂
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!
Definitely! That’s so neat! Hope you find them and give ’em a try 🙂 Thanks Matt!
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 🙂
Thank you Alexandra 🙂
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!!
They definitely are! Thank you Sarah! If you ever visit Newfoundland, I’d love to make ’em for ya 🙂
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!
Awwww- thank you Haylie!! I sure would!
I tried cod tongues when I was in Newfoundland and I really enjoyed them! So wonderful to document these traditional recipes 🙂
Yay! Thank you Jennifer 🙂
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!
Lol! I know it didn’t 😉 Thanks so very much, Leanne!
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
Haha! So yummy! Bet you’d enjoy them 🙂 Thanks Katherine! To you too! XO
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!
LOL!! You’re hilarious, Kelsie! And so happy you enjoy these traditional Newfoundland recipes – they really are special!
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
I’m sure you would!! Thanks Annie! To you too! XOXO
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! 🙂
Happy to hear that!! Thanks so much, Valentina 🙂
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.
They sure are! Thanks Mimi 🙂
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!
Lol! I bet you would enjoy! They are quite delish 🙂