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Fried Cod Tongues





5 lb (2.5 kg) fresh cod tongues
1 lb (500 g) fat-back pork, cut into scruncheons (small cubes)
1 lb (500 g) flour
Salt to taste
White pepper to taste


Wash cod tongues. Drain but do not dry. Fry out scruncheons and remove from skillet when crispy. Combine flour, salt and pepper. Drop in cod tongues and toss lightly. Fry tongues lightly in same skillet as fat-back pork. Turn over tongues and add fried scruncheons while tongues finish cooking.

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