Appetizer: Canada – Newfoundland and Labrador – Cod Tongues

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 1 lb (450 g) cod tongues or small cod pieces (usable weight), thawed if frozen
- 1 cup (125 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (2.5 g) smoked paprika (optional)
- 1 large egg (approx. 50 g), beaten
- 2 tbsp (30 ml) milk
- 2–3 cups (480–720 ml) vegetable or canola oil for frying
- 6 oz (170 g) salt pork or pork fatback, trimmed and diced small (for scrunchions)
- 1 tbsp (8 g) all-purpose flour (for scrunchion drippings)
- 1/2 cup (120 ml) water (for scrunchion drippings)
- Lemon wedges for serving
- Fresh parsley, chopped, for garnish (optional)
- Malt vinegar or tartar sauce, for serving (optional)

Instructions

Short Description:
Crisp-fried strips of cod traditionally called "cod tongues," served with salty, crunchy scrunchions (fried pork fat) and a spoonful of warm drippings — a classic Newfoundland starter.

Regional Notes:
This Newfoundland and Labrador version highlights scrunchions: rendered and crisped pork fat served with the fried cod pieces and often spooned over them. Unlike generic fried cod bites, the scrunchions and their drippings are essential to the regional flavour and presentation.

1. Pat the cod tongues dry with paper towels and lightly season with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) black pepper. Set on a tray while you prepare the scrunchions and dredging bowls.
2. Make the scrunchions: place the diced salt pork or fatback in a cold heavy skillet. Turn the heat to medium-low and slowly render the fat, stirring occasionally, until the fat is clear and the bits are deeply browned and crisp, about 12–18 minutes. Use a slotted spoon to transfer the crisped scrunchions to a paper-towel-lined plate; reserve the rendered fat in the skillet.
3. Make a quick scrunchion drippings (optional): keep the skillet with about 2–3 tbsp of the rendered fat over medium heat, sprinkle in 1 tbsp (8 g) flour and cook, stirring, about 1 minute. Slowly whisk in 1/2 cup (120 ml) water until smooth and simmer until slightly thickened, 1–2 minutes. Taste and add a pinch of salt if needed. Remove from heat and keep warm.
4. Prepare dredging: in a shallow bowl whisk the egg and 2 tbsp (30 ml) milk. In another shallow bowl combine 1 cup (125 g) flour, 1/2 tsp (2.5 g) salt, 1/4 tsp (1.25 g) black pepper and the smoked paprika if using.
5. Heat oil in a deep skillet or deep fryer to 350°F (175°C). There should be enough oil to allow small batches of cod to float and fry without crowding.
6. Dredge and fry: working in batches to avoid lowering the oil temperature, lightly dust cod pieces with plain flour, dip into the egg wash, then coat thoroughly in the seasoned flour. Shake off excess and gently lower into hot oil. Fry until golden-brown and the fish is opaque and flakes easily, about 2–3 minutes per side depending on piece size.
7. Transfer fried cod tongues to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with a light pinch of salt.
8. To serve (appetizer style): arrange cod tongues on a platter or individual plates, scatter the crisped scrunchions over the top, and spoon a little of the warm scrunchion drippings over the fish. Garnish with lemon wedges and chopped parsley. Offer malt vinegar or tartar sauce on the side.
9. Serve hot as a starter for 3–4 people; leftovers may be gently reheated but are best eaten fresh.