Norwegian-style cod tongues
By Vesla from Hosøy
- 2 tbsp plain flour
- 3 cod tongues (ask your fishmonger)
- 40g (good) butter
Spoon the flour into a clean plastic bag and season generously with the salt and pepper.
Toss the cod togues in the bag, until they are coated in a light dusting of the seasoned flour.
Melt the butter in a pan, until it’s just starting to foam gently. Fry the cod tongues for 2-3 minutes on either side. They should be crispy on the outside and cooked all the way through – with a soft and juicy consistency, rather than anything solid or scampi-like.
Serve with a dash of fresh sea salt or a squeeze of lemon.