👨‍🍳 Instructions

1. 1

   Pat the cod tongues thoroughly dry with paper towels. This is crucial for achieving a crispy exterior.

   💡 Tip: Ensure all moisture is removed.
2. 2

   In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.

   💡 Tip: A blend of flour and cornstarch creates a lighter, crispier coating.
3. 3

   In a separate small bowl, whisk the egg and milk together. Pour the wet ingredients into the dry ingredients and whisk until just combined. The batter should be thick but pourable, similar to pancake batter. Add more milk if needed.

   💡 Tip: Do not overmix the batter; a few lumps are acceptable.
4. 4

   Heat about 1 inch of vegetable oil or lard in a heavy-bottomed skillet over medium-high heat until it reaches about 350°F (175°C).

   💡 Tip: Use a thermometer to ensure the oil is at the correct temperature.
5. 5

   Dip each cod tongue into the batter, ensuring it's fully coated. Let any excess batter drip off.

   💡 Tip: You can also spoon batter over the tongues if preferred.
6. 6

   Carefully place the battered cod tongues into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.

   ⏱️ 3-4 minutes per side

   💡 Tip: Fry for about 3-4 minutes per side, or until golden brown and cooked through.
7. 7

   Remove the fritters from the oil with a slotted spoon and drain on paper towels.

   💡 Tip: Season with a little extra salt immediately after frying.
8. 8

   Serve hot, often with a squeeze of lemon or a side of tartar sauce.

   💡 Tip: These are best enjoyed fresh.