Cod’s Cheeks and Tongues

Name: Cod’s Cheeks and Tongues
Yield: Serves 3 to 4
Ingredients: Milk; Seasoned flour; 1 pint (600 ml) water; 1 lb (500 g) cod’s cheeks and tongues; Butter; 2 lb (1 kg) sugar; Flour; Breadcrumbs; 3 fl oz (75 ml) tarragon vinegar; 4 lb (2 kg) gooseberries; 1 lb (500 g) potatoes; Egg

Preparation info

Serves
3 to 4

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

This is an old West Country dish, and remarkably delicious. The cheeks are just as succulent as scallops, and only a fraction of the cost. Use the heads to make a fish stock.

Ingredients

1 lb (500 g) cod’s cheeks and tongues
Flour
Egg

Fish course
Starter

Method

Trim and thoroughly clean the cod’s cheeks and tongues. Dip in flour, egg and breadcrumbs, then sauté in butter until golden brown.

Serve with hot tangy gooseberry sauce and tailings.

Top and tail the gooseberries and bring to the boil in the water. Simmer for 20 minutes. Add the sugar to the pulp and again bring to the boil. Simmer for a further 25 minutes, then leave to cool.