Fried Cod Tongues With Scrunchions Recipes

FISH AND BREWIS WITH SCRUNCHEONS

Steps:

• Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak 8 hours to overnight.
• Rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, place a lid on the pot, and soak in the refrigerator 8 hours to overnight.
• Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm.
• Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread.
• Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.

FRIED COD FOR FISH AND CHIPS WITH TARTAR SAUCE

Steps:

• Cut each fillet into 3 pieces and dry on paper towels.
• Heat the fat until the end of a wooden spoon bubbles, about 375*.
• Mix flour with salt and pepper in a flat dish.
• Mix egg and water in a bowl.
• Dredge cod pieces on all sides and shake off excess flour.
• Dip dredged pieces into egg wash and shake off excess egg.
• Dip into flour once again and shake off excess flour.
• Fry in hot fat until the pieces are nicely browned.Don't crowd the pan. Depending on the thickness of the fish it could take 2 to 5 minutes. Try to turn no more than once.
• Drain on paper towels and serve with a lemon wedge, Recipe #406770 and fries.

FRIED COD TONGUES WITH SCRUNCHIONS

Steps:

• Wash tongues carefully; dry with paper towel. Add flour, salt and pepper to plastic bag. Add tongues, shaking bag to coat. Set aside.
• Cut pork fatback into small cubes. Add to skillet; fry at low to medium heat until fat is rendered out and fatback is crispy and brown. (Don't overheat or the fat will burn.) Remove pork scrunchions; set aside.
• Add tongues to same skillet; cook over medium heat until tongues are brown and crispy on both sides. Put scrunchions back in skillet when tongues are almost ready. Cod tongues can be served as an appetizer by themselves or served with fries as a main meal.

CRISPY DEEP-FRIED COD FISH

Steps:

• Mix the flour and dry mustard together.
• Heat the oil to 400 degrees.
• Cut the fish into approximately 7x2" wedges.
• With a mixer, blend the flour mixture, water, egg, sugar and salt.
• Dip each fillet into the batter coating generously.
• Quickly drop in the hot oil.
• Fry each fillet until dark golden brown (about 5 minutes); remove and drain ENJOY!