Newfoundland cod tongues are small, tender pieces from the cod’s hyoid or throat region; despite the name, they are not the fish’s tongue proper. A classic local preparation lightly coats them with flour, fries them in rendered salt-pork fat, and serves the crisp pork cubes alongside. This four-portion home version keeps the coating simple and leaves added salt out because the salt pork seasons the pan.
Cod tongues are a Newfoundland and Labrador delicacy: small pale cuts from the hyoid region of a cod head, often described as tender and scallop-like. Local recipes vary in their coating—some use flour, cornmeal or fine oatmeal—but a simple flour dredge and pork fat are well documented. This version renders salted fatback first, fries the cod tongues in the pan fat, then serves the crisp scrunchions with the fish.
Prepare the fish and coatingKeep the cod tongues refrigerated until preparation. Pat them dry with paper towels. Cut the fatback into small, even 1 cm cubes. Put the flour and pepper in a shallow dish or food-safe bag and mix.
Render the porkPlace the cubes in a cold heavy skillet. Set over medium-low heat and cook gently for about 12–15 minutes, stirring occasionally, until the pork is crisp and golden and enough fat has rendered. Lift the scrunchions out with a slotted spoon and leave the fat in the skillet.
Fry the cod tonguesLightly dredge the fish in the flour mixture and shake off the excess. Fry in uncrowded batches in the rendered pork fat over medium heat, turning once, about 3–5 minutes per side depending on size. Check the thickest pieces in each batch with a clean thermometer; cook the fish to at least 70°C. Serve hot with the scrunchions.
Cod tongues vary in size, and salt pork varies in saltiness. Do not add salt to the flour; the rendered fat seasons the fish. If the pork browns before it releases enough fat, lower the heat and continue slowly. Keep the finished scrunchions on a clean plate while the fish cooks, and use a clean spoon to serve them. The nutrition estimate assumes all the cod, coating, pork pieces and rendered fat are divided among four portions; actual fat and sodium can be lower if flour or fat remains in the pan.
Refrigerate leftovers in a covered shallow container within two hours at 4°C or below. Use promptly, ideally within 2–3 days, or freeze. Reheat to 74°C.
Rounded ingredient-based estimate using generic USDA FoodData Central data for raw Atlantic cod, salt pork and all-purpose flour. It assumes the whole batch, including scrunchions and rendered fat, is shared among four servings. Product salinity, flour left behind and fat remaining in the skillet change actual values; this is not a laboratory analysis.
Contains cod (fish), wheat/gluten and pork. Check ingredient labels for added ingredients, allergen statements and cross-contact warnings. Keep raw cod tongues refrigerated at 4°C or below; thaw frozen fish in the refrigerator, not at room temperature. Pat the fish dry rather than rinsing it. Keep raw fish and its juices separate from ready-to-eat food, wash hands and clean the knife, board, skillet and thermometer after handling raw fish. Cook the fish to at least 70°C; check the thickest pieces in each batch with a clean digital thermometer and do not rely on colour alone. Refrigerate leftovers within two hours at 4°C or below; use within 2–3 days or freeze, then reheat to 74°C.
No. The Newfoundland name refers to small tender pieces from the cod’s hyoid or throat region. They are usually lightly floured and fried, often with scrunchions.
