A delicacy associated with the seasonal skrei fishing.
A long and important tradition at the coast of northern Norway, is youth cutting cod tongues in the skrei season. After the fish has been brought to shore and gutted, the heads get delivered to the tongue cutters. The tongue is a muscle in cod fish’ neck beneath the cod’s tongue.
800 g potatoes (boiled)
2 carrots (grated)
Flour- and seasoning blend:
8 tablespoons flour
2-3 teaspoons Salt
2 teaspoons Black pepper
Other seasoning after taste
Cut off the loose skin which is attached to one side of the tongue. Rinse them in cold water for about 5 minutes and use a paper towel to pat dry on both sides.
Mix the flour, salt and pepper into a bowl or a clean plastic bag. Toss and turn a few cod tongues at time in the seasoned flour, until they are coated in a light dusting.
Melt butter in a pan, until it’s just starting to foam gently. Add cod tongues and fry the cod tongues for about 2-3 minutes on either side, until they are golden brown and crispy. They should be crispy and cooked through, with a soft and juicy consistency.
Serve immediately, with grated carrot and boiled potatoes. Lemon and a blend of crème fraiche mixed with apple slices on the side.