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Cod’s Cheeks and Tongues
- Serves
3 to 4
- Difficulty
Easy
By Keith Floyd
Published 1988
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 - Flour
- Egg
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.
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