Fried Cod Fish Tongues
Posted 26 July 2006 - 06:01 PM
So what's up with fried cod fish tongues? Anyone have a pic?
Posted 26 July 2006 - 06:28 PM
We were in Newfoundland a couple of years ago, so had to try the local delicacy. Once was enough for me!
Although I loved the pork cracklings that came with the dish, I couldn't stand the gelatinous nature of the tongues.
My husband loved them though, so maybe it's just me...
Posted 26 July 2006 - 11:15 PM
Janet (a.k.a The Old Foodie)
My Blog "The Old Foodie" gives you a short food history story each weekday day, always with a historic recipe, and sometimes a historic menu.
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Anything is bearable if you can make a story out of it. N. Scott Momaday
Posted 27 July 2006 - 10:52 AM
Posted 27 July 2006 - 02:47 PM
Posted 27 July 2006 - 03:13 PM
Posted 31 July 2006 - 07:13 AM
For those who detest gelatinous textures it can be off-putting, but taken altogether it has the same appeal as a crisp-fried oyster.
I love it when people put things into context. A good comparision is always helpful in "exotic" food situations. Thanks!
Posted 31 July 2006 - 11:26 AM
Posted 01 August 2006 - 08:52 AM
The pork cracklings that usually accompany the dish are known locally as scrunchions. Expertly prepared ‘tongues’ of the right size, accompanied by Robuchon style creamy mashed potatoes and steamed asparagus all topped with a decadent quantity of scrunchions is most certainly a world class taste treat…. albeit like a good, very dry martini, one that may be an acquired taste.
Posted 01 August 2006 - 09:32 AM
What a useful fish. Seems like there's hardly anything you can't eat.
Posted 01 August 2006 - 03:47 PM
Deep fried cod tongue and cheeks... is there a better snack food?
All to say, yes I love 'em. They go down well with pitchers of beer on a Friday afternoon, followed by a fish and chip dinner with mushy peas, and for dessert, a thick slice of figgy pudding ... MMMMMMMM
Edited by gourmande, 01 August 2006 - 03:50 PM.