Recipe for 2-3 people
What you need
600 g Fisherman fish tongues
100 g flour
5 g garlic salt
5 g aromat
5 g white pepper
50 g butter
200 g onion cut into small pieces
10 g of oil for frying
Parsley for decoration and to significantly decrease the odor of garlic on the breath.
How
Mix all the dry ingredients together in a bowl and stir well. It is a good idea to hit the fish tongues once with a meat hammer to blow up the muscle and release unnecessary fluid. This is not necessary but makes it definitely better. Heat a large frying pan over high heat and put oil on the pan. Do not put the butter immediately. Roll the fish tongues in the flour mixture and arrange them all in the pan. Fry for 2-3 minutes and then you can start putting the butter and onion out on the pan. Next, turn the fish tongues over and finish frying for another 2-3 minutes or until they are crispy, buttery yellow and beautiful. Next, remove the pan from the heat, place the parsley on top and serve the food on the pan.
What you need
600 g Fisherman fish tongues
100 g flour
5 g garlic salt
5 g aromat
5 g white pepper
50 g butter
200 g onion cut into small pieces
10 g of oil for frying
Parsley for decoration and to significantly decrease the odor of garlic on the breath.
How
Mix all the dry ingredients together in a bowl and stir well. It is a good idea to hit the fish tongues once with a meat hammer to blow up the muscle and release unnecessary fluid. This is not necessary but makes it definitely better. Heat a large frying pan over high heat and put oil on the pan. Do not put the butter immediately. Roll the fish tongues in the flour mixture and arrange them all in the pan. Fry for 2-3 minutes and then you can start putting the butter and onion out on the pan. Next, turn the fish tongues over and finish frying for another 2-3 minutes or until they are crispy, buttery yellow and beautiful. Next, remove the pan from the heat, place the parsley on top and serve the food on the pan.
About fish tongue
Fish tongue is in fact "cod" tongues, quite commonly eaten in Newfoundland and Scandinavia. The “cod tongue” is actually a somewhat gelatinous Y-shaped morsel of flesh from the jaw or throat area of the cod. It has a succulent, soft centre and a delicious meaty taste. Yummie!