Norwegian-style cod tongues

This Scandinavian dish tastes unlike anything in the traditional British repertoire, but it’s easy to see why cod tongues served this way is considered such a delicacy. They have a succulent, soft centre and a delicious meaty taste. This is the traditional way of cooking them: Vesla blanched at the mere thought of them being cooked with anything like white wine or shallots. Serve piping hot.

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.

By Vesla from Hosøy

Serves 1


  • 2 tbsp plain flour
    3 cod tongues (ask your fishmonger)
    40g (good) butter

Share this article

    Related posts

  • Wild Alaska Pacific Cod with Mixed Seafood in a Thai Style Broth

    This particular flavourful dish was created by Jose Souto – a Senior Chef Lecturer in Culinary Arts at Westminster Kingsway College. Jose has a particular interest and specialisation in fish sustainability and the provenance of food. He has previously worked with many companies looking at ways of promoting their food products and teaching students about […]

    read more

  • Cod cheeks Koliwada

    This deliciously spicy, light starter from Dishoom in Covent Garden takes its name from the ancient “Koli” fishing community in Mumbai.

    read more

  • Smoked cod chowder

    As the weather turns colder, the Dungeness Snack Shack puts this chunky and satisfyingly smoky chowder on its menu to warm up chilly customers.

    read more