Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs cod tongues, fresh or frozen
- ½ cup flour
- 1 – 1 ½ tsp salt
- 1/8 – ¼ tsp pepper
- ¼ - ½ lb salt pork
- baked cod tongues:
- 2 lbs cod tongues
- 1 cup milk
- 2 tsp salt
- 1 cup biscuit or bread crumbs
- =
Directions
Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.
Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.