Entree: Svalbard and Jan Mayen – Northern Culinary Region – Cod Tongues (Pan-fried tender pieces of cod, traditionally small head or cheek portions, served simply with buttered potatoes and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 12 cod tongues or small cod cheek pieces, approx. 1 lb (450 g)
- 1 lb (450 g) small new potatoes or baby potatoes
- 3/4 cup (90 g) all-purpose flour
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) lemon juice (about 1 lemon)
- 2 tbsp (30 g) cold unsalted butter, cubed (to finish sauce)
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges, for serving

Instructions

1. Place the new potatoes in a pot of salted water and simmer until tender, about 12–15 minutes. Drain and keep warm; if desired, toss with 1 tbsp (15 g) butter and chopped parsley.
2. Pat the cod tongues dry and season with 1/2 tsp (2.5 g) salt and the black pepper. Put the flour and remaining 1/2 tsp (2.5 g) salt in a shallow dish and dredge each piece lightly, shaking off excess.
3. Heat the oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat until foaming. Add the dredged cod tongues in a single layer and cook until golden and crisp, about 2–3 minutes per side depending on size.
4. Transfer the fried cod tongues to a warm plate. Lower heat to medium, add the cubed cold butter to the pan and swirl to make a glossy browned-butter pan sauce; add lemon juice and adjust seasoning with salt.
5. Serve the cod tongues immediately with buttered new potatoes, spoon the browned-butter lemon sauce over the fish, garnish with parsley, and offer lemon wedges at the table.