How to cook cod fish tongues and how long

Cod tongues are a common delicacy product, from which you can prepare not only appetizers, but also a full-fledged second course.
There are many recipes: you can boil them, fry them in batter, stew them in milk sauce, or prepare a truly gourmet dish with bananas and cheese. Which fish makes pies taste better?

With salmon 62%, 389 votes
389 votes 62%
389 votes - 62% of all votes
With cod 15%, 92 votes
92 votes 15%
92 votes - 15% of all votes
With canned food 12%, 74 votes
74 votes 12%
Read also: How to cook juicy fish in the oven: 10 cool recipes
74 votes - 12% of all votes
With capelin 11%, 71 votes
71 votes 11%
71 votes - 11% of all votes

Total votes: 626

16.09.2019

With salmon 62%, 389 votes
389 votes 62%
389 votes - 62% of all votes
With cod 15%, 92 votes
92 votes 15%
92 votes - 15% of all votes
With canned food 12%, 74 votes
74 votes 12%
74 votes - 12% of all votes
With capelin 11%, 71 votes
71 votes 11%
71 votes - 11% of all votes

Total votes: 626

16.09.2019

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How to fry cod tongues

Products Cod tongues - 0.5 kilograms Salt - 1/4 teaspoon Ground black pepper - pinch Flour - 5 teaspoons Deodorized vegetable oil - 2 tablespoons

How to fry cod tongues 1. Remove the skin from the cod tongues. 2. Rinse the tongues with running water, drain off excess water, add salt and pepper. 3. Bread in flour. 4. Place the breaded tongues in a hot greased frying pan and fry them like fish, for five minutes on both sides. The heat of the frying pan is medium.

Recipe for cod tongues in batter

Products Cod tongues - 500 grams Chicken egg - 1 piece Drinking cream - 50 milliliters Flour - 50 grams Salt - 1/4 teaspoon Ground black pepper - a pinch Deodorized vegetable oil - 50 milliliters

How to fry cod tongues in batter 1. Defrost cod tongues, rinse and dry. 2. For the batter, mix the egg, cream, flour, salt and pepper until smooth and homogeneous. 3. Place the cod tongues in a frying pan, properly heated and greased with oil, after dipping them in the batter. 4. Fry the tongues in batter over medium heat, five minutes on each side. 5. Place the fried tongues on a plate covered with a paper napkin - this will allow excess oil to be absorbed.

Fkusnofacts

— Cod tongues are the most popular delicacy in Norway, but not yet widespread in Russia. Cod tongues have a more delicate taste than the fish itself, but they take a little longer to cook because they are a more elastic muscle.

— In Norway, local boys, the children of fishermen, have long been engaged in cutting out cod tongues. The process, as a rule, took place in fishing sheds, where boys drove cod heads onto a nail, after which they deftly cut out their tongues using knives. They paid the little “cutters” for the number of tongues they cut out, and for that time it was a very good income.

— The cost of cod tongues is 200 rubles/1 kilogram (Moscow average for June 2021).

— Fried potatoes are perfect as a side dish for fried cod tongues.

Cod tongues are a common delicacy product, from which you can prepare not only appetizers, but also a full-fledged second course. There are many recipes: you can boil them, fry them in batter, stew them in milk sauce, or prepare a truly gourmet dish with bananas and cheese.

Useful tips

If the tongues are cooked in a frying pan, then it is very important to choose the right suitable utensils for them. For example, Teflon. It must be remembered that the fish product in question often sticks to the pan. If the dishes turn out to be of poor quality, then when you remove the product from the surface with a spatula, it will turn into an unappetizing mushy mass. It is also advisable to use vegetable oil. But it is recommended to take a small amount of fat so that it only slightly covers the bottom of the pan.

Cod tongues never turn out dry, no matter what cooking method is chosen. But it’s better to think of an additional gentle sauce for the product. Then the dish will end up being especially juicy and soft. It is delicious to simmer fish tongues in any milk sauce - based on sour cream, cream, milk, unsweetened natural yogurt. You can combine the product with soy sauce.

If you don’t have time to make your own sauce, a store-bought one will do. For example, cheesy, like in a fast food cafe. You can prepare defrosted cod tongues deliciously using more than 20 different recipes. Among them, every gourmet can find the perfect one for themselves. For example, the option is in a creamy sauce, with vegetables, in the oven or in a frying pan, and even with bananas.

In milk sauce

This product is in great demand due to its delicate taste, low calorie content, and high protein content. Therefore, this delicacy can be consumed even by those who are on a diet. But before buying this delicacy, it is better to read the reviews.

It is not recommended to add too many spices; they can interrupt the spicy taste of the delicacy itself.

Cod tongues kg
Onions 3 pcs
Low-fat cream 1 pack
Sour cream 1 jar
Butter 10 g
Lemon juice 30 ml
Mustard 1 tsp
Salt, pepper, seasonings - to taste

The result is a very tasty dish that can surprise even the most picky guests. Bon appetit!

Breaded

Cooking time – half an hour.

Number of servings – 6.

Judging by the reviews, there is a simpler recipe for preparing this seafood. In order to make cod tongues in batter, you need to acquire the following products:

fish tongues – 1 kg;
1 raw egg;
flour – 1 handful;
cream - half a package;
salt, black pepper - to taste;
vegetable oil - for frying.

Remove films from fish tongues, add salt and black pepper. Leave to soak, and at this time you need to start preparing the batter. In one container, mix cream, a handful of flour and beat in one chicken egg. Wipe each piece with a paper towel or napkins. This will help prevent moisture from getting in, and the batter will stick better to each tongue.

Cover the frying pan with a layer of vegetable oil and place seafood on them, fry on both sides and place on paper napkins. The cooked tongues should look something like the following photo.

Best served with your favorite sauce. Even children who don’t really like seafood will love this appetizer. The tongues turn out tender and simply melt in your mouth.

Cod tongue salad

200-300 g of boiled tongues;
1-2 fresh cucumbers;
boiled eggs - 2 pcs.;
2-3 tablespoons of green peas;
1 medium onion;
1 carrot;
mayonnaise - to taste;
1 slice of lemon and herbs for decoration.

The salad is easy to prepare. Cod tongues should be boiled in salted water along with carrots and onions, cooled and cut into pieces. Dice the cucumber, finely chop the eggs. Season the prepared salad with mayonnaise, garnish with herbs and a slice of lemon.

Cod tongue soup: how to cook?

Cod tongues (the recipes in the article offer many options for using this product) are successfully used in the preparation of such a popular dish as fish soup. For 1 liter of water you will need:

300 g cod tongues;
1 onion;
1 carrot;
50 g celery root;
allspice (peas), bay leaf, salt.

To prepare fish soup, you need to put defrosted tongues in boiling water, add peeled and halved onions, spices, carrots, salt, and celery root. Cook for about half an hour. Then remove the cod tongues and vegetables and cut everything into large pieces. After this, the broth is filtered and allowed to boil again. Cod tongues and vegetables are placed in plates and poured with hot broth. At the end, add finely chopped greens.

In a frying pan

You can cook cod tongues in a frying pan using a more complex and interesting recipe. The version published below in the article suggests combining the fish product with vegetables and sour cream. The tongues are prepared in a very delicate gravy, which is then very tasty to try with soft, fresh white or black bread.

Composition of ingredients

For the dish you need to take:

fish tongues (cod) – 900-950 g;
onions – 4-5 pcs.;
sour cream – 2/3 tbsp.;
lime/lemon juice – 1-1.5 tbsp. l.;
salt, oil, spices.

There should be a lot of onions in this recipe. Only in this case will it be possible to prepare a delicious juicy gravy. It is best to take white onion. The amount of sour cream can also be adjusted to your taste. It can be either thick or thin and low in fat. As for spices, mixtures for both fish dishes and sauces/gravies are good for the dish.

Cooking steps

First, frozen cod tongues are defrosted naturally and washed.

Remove the skin from one side (where it is thickest). You need to start removing from the tip to the base, using a knife for this. If the skin is not completely removed, it’s okay, the housewives assure. It is not at all necessary to remove all the skin down to the millimeter. The reverse side of the tongue does not need to be cleaned. The skin on it is very thin, after cooking it is not audible at all.

Next, in a separate bowl, mix ground pepper and salt, add flour and mix. Roll tongues in breading. You can also put the resulting mixture in a bag. Place the cleaned cod tongues into the same bag. Next, shake the bag so that the breading completely covers all the pieces.

The next step is to prepare for frying. Heat the oil in a frying pan and place the breaded tongues in it.

The product should be fried for 3-4 minutes on both sides. The finished tongues are placed on a plate and served with or without any side dish.

Classic recipe

Cooking cod tongues will be as quick and easy as possible. To do this, the product is simply fried in a frying pan. You can complement the dish with a variety of vegetables. For example, onions and carrots will fit perfectly into it. For a piquant taste, use garlic. The calorie content of the treat will ultimately be approximately 132.8 kcal per 100 g.

Ratio of BJU product:

BJU	Value in g (per 100 g)
Squirrels	13,8
Fats	4,6
Carbohydrates	9,2

Composition of ingredients

For the dish you need to take:

fish tongues – 900-950 g;
flour - 4.5-5 tbsp. l.;
salt, pepper, oil.

It is best to take freshly frozen tongues. For this amount of food, approximately 1 tbsp will be enough. l. salt. But its portion can also be adjusted to your taste. If you use pepper, then approximately ½ tbsp will be enough. l. You can choose any oil for frying. Sunflower or olive oil work well. It should take about 3 tbsp. l. The listed products will make approximately 3 servings of treats.

Step-by-step cooking process

The cooking process includes several stages:

The first thing to do is defrost the fish tongues. This should be done naturally without using hot water or a microwave.
Next, each tongue will need to be cleaned. Removing the skin from them can be difficult. But it is enough to do this only on one side. Choose the one with the thickest skin. You need to start from the base, using a sharp knife with a thin tip. If the coating is not completely removed, this is not a problem. You can leave miniature pieces of it. The thin skin on the back side is usually not felt at all in the finished treat.
In a separate small bowl you will need to mix together salt and pepper. If you decide to use any additional seasonings, you should add them there too.
Flour should also be added to the dry mass. The resulting mass will then move into the bag.
It is necessary to roll the prepared peeled tongues in the mixture on all sides. It is convenient to do this directly in the bag, shaking it vigorously so that the breading covers everything evenly.
All you have to do is heat the oil in a frying pan and pour the fish tongues into it. The product will fry on each side for approximately 3.5-4 minutes. Be sure to turn the tongues over during the process so that they have time to fully cook.

The finished dish can be served warm immediately.

What can I add?

During the frying process, you can add thin onion half rings to the frying pan with fish tongues. You can also add chopped fresh garlic there. Then the end result will be a more delicious aromatic treat.

How to serve a dish

Serving tongues is delicious with a variety of side dishes. For example, a fried fish product can be placed on lettuce leaves, and pieces of fresh vegetables with any sauce can be placed next to it.

Cooking cod tongues in batter

This product is very tender and tasty, it can be fried by simply rolling it in flour, or you can also use creamy batter for frying and, breaded, fry until an appetizing golden brown crust appears.

To prepare the dish, cod tongues are defrosted naturally in the refrigerator on the bottom shelf. Wash under running water, cut off the films. Next, prepare the batter: mix eggs, flour, and cream in a deep bowl until the consistency of the mixture resembles thick sour cream. Each housewife chooses the quantity of products according to her taste. Everything needs to be peppered and salted.

Next, prepare the sour cream sauce. To do this, mix thick sour cream, garlic (grated) and pickles (finely chopped).

The tongues are dried with a paper towel, dipped in batter and fried on both sides in a frying pan in hot vegetable oil until golden brown (1-3 minutes is enough).

Place the fried tongues on a paper towel to drain excess oil. Served with herbs and lemon slices. Drizzle with sour cream or sour cream-mayonnaise sauce.

Thawed tongues are cleared of film and washed in cold water. Next you should start preparing the marinade. To the Korean carrots (2-3 tablespoons) add a little soy sauce, marjoram, ginger, chili sauce, turmeric, salt, sugar and soybean oil. The housewife calculates the quantity of ingredients according to her taste. Mix everything and pour it into a bowl with the peeled tongues, then leave them to marinate in the refrigerator for about 2 hours.

Next, prepare the batter. 10 tablespoons are diluted in water. spoons of starch, add 2 egg yolks, salt. The density is adjusted as needed by simply adding either water or starch. After the allotted time has passed, the tongues are removed from the marinade and placed in a bowl with batter. Next, heat the soybean oil in a frying pan and fry them on both sides. It turns out very tasty!

Cod tongues have a delicate taste that is different from the meat of this fish. They can be used to prepare a variety of appetizers and main dishes. In Norway, cod tongue dishes are considered delicacies. This is a fairly new product in our market.

Cod (cod tongues) – 1 kg
Wheat flour / Flour (for breading) - 5 tbsp. l.
Salt - 1 tbsp. l.
Black pepper (freshly ground) - 0.5 tbsp. l.
Olive oil (for frying, you can use any vegetable oil) - 3 tbsp. l.

Cooking time: 15 minutes

Number of servings: 3

With bananas and cheese

Cod tongues can be prepared in an unusual and exotic way. In this case, the fish product will be combined with fruit. The dish will include bananas. These ingredients may even be slightly underripe. But bananas that are too soft and already blackened are not suitable for treats. Cheese will be an essential component of the dish. It can be hard/semi-hard. Fits well into treats and melted.

Composition of ingredients

For the dish you need to take:

cod tongues – 370-400 g;
large bananas – 2 pcs.;
cheese – 80-90 g;
salt and spices.

Step-by-step cooking process

The cooking process includes several stages:

The fish tongues are washed first. This must be done carefully. If the product was previously frozen, then it should be given time to thaw. First - in the refrigerator, and then - on the table. The dish should be defrosted under natural conditions without heating.
The prepared tongues should be rubbed with a mixture of salt and spices. You can take any spices to your liking.
The cheese must be processed with a grater. It is worth choosing large or medium divisions. If the recipe uses melted one, then for ease of grating it is better to slightly freeze it first.
Fish tongues should be placed first in a lightly oiled pan. Afterwards you can place bananas. To do this, you will need to peel the fruit and cut it into small circles. The optimal thickness for everyone is 6-7 mm.
The banana pieces should cover the fish. All that remains is to cover everything with cheese shavings.
The treat will be baked in the oven, preheated to 175-180 degrees.

The cooking process will take about half an hour.

How to serve a dish

The resulting dish must be divided into portions so that both fish and bananas are included in each portion at the same time. You can decorate each with fresh lettuce leaves and black olives. Fresh bread or crispy croutons will also be a tasty addition to the treat.

Cod tongues

Cod tongues are a favorite delicacy of Scandinavian cuisine. Fishermen of the Russian north also love cod tongues, in a word, all those who had the opportunity to try this product.

Cod tongues are a very convenient product to cook. They do not require any special processing, and they can be prepared in any way - frying, boiling, baking, they will be delicious in any form.

The LeaderFood online store offers several recipes for dishes made from cod tongues, try it and you will appreciate this product!

Cod tongues, wow! )) - May we live like this! — LJ

So, not even a few days later, I did it!
Yesterday I finally fried the whole package of cod tongues at once, that is, a kilogram. Well, am I not a hero? )) Let me start with the fact that cod, like other fish, of course, does not and never had any tongues. But perhaps they will be - who knows where evolution will go after the annoying harmful people stop getting in the way.

The cod tongue is the part of its lower jaw that is fleshy, boneless, tender and, as it unexpectedly turned out, tasty. Also unexpectedly, during the investigation, it turned out that advanced peoples have known about these same languages for a very, very long time, and while in some areas these languages are considered a delicacy, in others - mainly northern ones - they are a common and favorite food. For example, in Norway, where it is customary to entrust the extraction of tongues to children as their first experience in fish processing. At the same time, children earn their first crown tugriks.

photo from here

ranja in the depths of LiveJournal

, in which this process is described, one might say, poetically: “A long time ago, when oil had not yet been found in Norway and only a few in this distant northern and desert kingdom knew what social democracy was, so in those long-ago winters, then simply cold, like all normal winters of that time, fishermen’s boats loaded with freshly caught cod moored to the coast and Norwegian boys skipped and raced along the streets of towns, villages and just farmsteads. Blond and simply shaved, grimy and rarely clean, they rushed with knives and rough aprons in their hands. Only the fastest, happiest ones received boxes of the heads of the terrible cod fish. In wooden fishing sheds full of holes, boys drove cod heads onto nails and cut out cod tongues. The boys were paid by the number of tongues they cut out - and it was a lot of money. Child labor was not yet considered a crime, but cod tongues were already sold at high prices in the cities even in those days.

. That’s what they were like, those old Norwegian boys who cut out cod tongues.” There were also a ton of recipes online, from which I understood the most important thing: you can use tongues to make almost anything you can think of, the main thing is not to be lazy and peel the product from what is called film, and after getting to know it better, I called it peel. ))

So the main thing: before you take on the culinary processing of cod tongues, you should decide for yourself whether this game is worth the candle, since peeling is a tedious, time-consuming task, and if you are not used to it, your fingers may well get sore. This is my second day of pain. The peel must be picked up with a fingernail or the tip of a sharp knife, and then with force, holding it tightly with your fingers, pull it off, like a glove that for some reason has become firmly attached to the skin. The end result is something like this - tender, soft, and quite edible in appearance. ))

Well, then everything is simple and clear. I followed a very simple path - I fried the tongues, having first rolled them in flour.

I fried it in vegetable oil, although I found advice on the Internet that it was better to use butter. I salted it, peppered it, and covered it with half rings of chopped onions and finely chopped garlic.

When the bottom side had a nice golden brown crust, cover with a lid for two minutes, then turn the pieces over so that the onion is at the very bottom.

That's all, actually. )) When the onion reached the desired condition, I salted the pieces on top. It turned out delicious, soft, tender - just as I expected. You can serve the dish with your favorite sauce so that you have something to dip it into. You can do without the sauce.

Other methods of preparing tongues are described here.

Bon appetit! ))

anastgal.livejournal.com