📝 About This Recipe
A true hidden gem of Portuguese Atlantic cuisine, Línguas de Bacalhau (cod tongues) are actually a succulent muscle from the throat of the fish, prized for their gelatinous texture and intense maritime flavor. These 'tongues' are traditionally salted, then desalted and fried in a light, golden batter that creates a shattering crunch against the tender, melt-in-your-mouth interior. Served as a 'petisco' (snack) or a main course, they represent the heart of Portuguese maritime tradition and the art of utilizing every part of the noble cod.
🥗 Ingredients
The Cod
- 600 grams Salted Cod Tongues (Línguas de Bacalhau) (high quality, thick pieces if possible)
- 2 Bay leaves (for the soaking water)
The Marinade
- 4 cloves Garlic (smashed and skins removed)
- 1 whole Lemon juice (freshly squeezed)
- 1/2 teaspoon White pepper (ground)
- 1/4 cup Dry white wine (like a Vinho Verde or crisp Pinot Grigio)
The Batter (Polme)
- 1.5 cups All-purpose flour (sifted)
- 2 tablespoons Cornstarch (for extra crispiness)
- 2 large Eggs (separated)
- 200 ml Sparkling water (ice cold)
- 1 teaspoon Baking powder
- 1 pinch Salt (be careful as the fish remains slightly salty)
- 2 tablespoons Fresh Parsley (finely chopped)
For Frying and Garnish
- 500 ml Vegetable oil (for deep frying)
- 1 whole Lemon wedges (for serving)
- 1 sprig Fresh cilantro (for garnish)
👨🍳 Instructions
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1
Begin by desalting the cod tongues. Place them in a large bowl of cold water with 2 bay leaves and keep in the refrigerator for 24 to 36 hours, changing the water at least 4-5 times.
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2
After desalting, drain the tongues and pat them extremely dry with paper towels. Removing excess moisture is crucial for the batter to adhere.
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3
In a shallow dish, marinate the tongues with the smashed garlic, lemon juice, white pepper, and white wine. Let them sit for 30 minutes to absorb the aromatics.
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4
Prepare the batter: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and a pinch of salt.
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5
Make a well in the center and add the 2 egg yolks and the ice-cold sparkling water. Whisk gently until just combined; do not overmix, a few small lumps are fine.
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6
In a separate clean bowl, beat the 2 egg whites until they reach soft peaks. Gently fold the whites and the chopped parsley into the batter to keep it light and airy.
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7
Heat the vegetable oil in a deep frying pan or heavy-bottomed pot to 180°C (350°F). You can test the heat by dropping a bit of batter in; it should sizzle and rise immediately.
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8
Remove the tongues from the marinade and pat dry once more if they are dripping wet.
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9
Dip each tongue into the batter, ensuring it is fully coated, then carefully lower it into the hot oil.
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10
Fry in small batches (3-4 at a time) to avoid dropping the oil temperature. Fry for about 3-4 minutes per side until they are a deep golden brown.
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11
Use a slotted spoon to remove the tongues and place them on a wire rack set over paper towels to drain excess oil.
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12
Serve immediately while hot and crispy, garnished with fresh cilantro and lemon wedges for squeezing.
💡 Chef's Tips
Always use ice-cold sparkling water for the batter; the temperature shock creates a lighter, crispier crust. Don't skip the cornstarch, as it prevents the flour from developing too much gluten and keeps the coating crunchy for longer. Taste a small piece of the fish after desalting; if it is still too salty, soak for another 6 hours. Ensure the oil is at the correct temperature (180°C); if it's too cool, the tongues will be greasy; if too hot, the batter will burn before the interior is cooked. Folding in beaten egg whites is the secret to the 'nuvem' (cloud) style texture found in the best Portuguese taverns.
🍽️ Serving Suggestions
Pair with Arroz de Tomate (Portuguese tomato rice) for a classic, comforting meal. Serve as a 'petisco' alongside a chilled glass of dry Vinho Verde or a cold Portuguese lager. Accompany with a simple salad of sliced tomatoes, onions, and olives drizzled with extra virgin olive oil. Provide a small bowl of garlic aioli or a spicy piri-piri oil for those who enjoy a bit of extra kick. Serve as an appetizer followed by a light seafood soup or Caldo Verde.