Fried Cod Tongues

2 lbs cod tongues, fresh or frozen
½ cup flour
1 – 1 ½ tsp salt
1/8 – ¼ tsp pepper
¼ - ½ lb salt pork

baked cod tongues:
2 lbs cod tongues
1 cup milk
2 tsp salt
1 cup biscuit or bread crumbs

Carefully wash cod tongues and dry with paper towel.
Allow 6-8 tongues per person. Put flour, salt and pepper
in a plastic bag; add tongues and shake until evenly coated.
Cut up salt pork and fry until fat is rendered out an pork
( scrunchions) are crisp and brown. Remove scrunchions.
Fry tongues over medium hot heat until browned and crisp on
both sides. Serve with potatoes and peas.

Baked cod tongues:
Preheat oven to 450 degrees F. Wipe cod tongues with a
damp cloth. Soak cod tongues in milk ( in which salt has
been dissolved) for about 10 minutes. Drain and roll in
bread crumbs . place on a greased baking sheet and bake
at 450 degrees F for about 10 minutes.