Cod cheeks are the small, tender muscles from below a cod’s eye. In Newfoundland and Labrador, cheeks and tongues are separate cuts but can be cooked in the same simple way: lightly floured, pan-fried, and served with crisp salted-pork scrunchions. This four-serving home version keeps the seasoning spare and uses the rendered pork fat for the fish.
Cod cheeks are prized for their mild flavour and tender texture. A Newfoundland home style seasons them simply, fries them in the fat rendered from salted pork, and serves the crisp pork cubes alongside. Some cooks use egg, a batter, other frying fats or fuller accompaniments; this version uses only a light flour coating and black pepper so the fish stays at the centre.
Prepare the fish and coatingKeep the cod cheeks refrigerated until preparation. Pat them dry and check for any small bones. Cut the fatback into even 1 cm cubes. Mix the flour and pepper in a shallow dish or food-safe bag.
Render the porkPut the cubes in a cold heavy skillet over medium-low heat. Cook gently for about 12–15 minutes, stirring occasionally, until crisp and golden and enough fat has rendered. Lift out the scrunchions with a slotted spoon; leave the fat in the skillet.
Pan-fry the cheeksLightly dredge the cod in the flour mixture and shake off excess. Fry in uncrowded batches in the rendered pork fat over medium heat, turning once, about 2–3 minutes per side depending on thickness. Check the thickest cheek in each batch with a clean digital thermometer; cook the fish to at least 70°C, then remove promptly so the tender meat does not overcook. Serve hot with the scrunchions.
Cheeks vary in size, and salted pork varies in saltiness. Do not salt the flour; the pork seasons the pan. If the pork browns before it releases enough fat, lower the heat and continue slowly. The nutrition estimate assumes that all the cod, flour, pork cubes and rendered fat are divided among four servings; actual fat and sodium can be lower if flour or fat remains in the skillet.
Refrigerate leftovers in a covered shallow container within two hours at 4°C or below. Use within 2–3 days or freeze, then reheat to 74°C.
Rounded ingredient-based estimate using generic USDA FoodData Central data for raw Atlantic cod as a proxy for cheek meat, salt pork and all-purpose flour. It assumes the whole batch, including the scrunchions and rendered fat, is shared among four servings. Product salinity and flour or fat left in the skillet change actual values; this is not a laboratory analysis.
Contains cod (fish), wheat/gluten and pork. Check package labels for added ingredients, allergen statements and cross-contact warnings. Keep raw cod cheeks 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 cheeks to at least 70°C and check the thickest piece in each batch with a clean digital thermometer; 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. Cheeks are small pieces of muscle from below the eye; tongues are a different cut from the lower head. In Newfoundland and Labrador, both may be lightly floured, fried and served with scrunchions.
