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Gellur (fried cod tongues): recipe illustration
Fish & seafood

Gellur (fried cod tongues)

Cod tongues, small and fleshy, are coated in flour and deep-fried. Highly prized in Iceland, they have a melting texture and a briny, iodine taste.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the cod tongues and dry them thoroughly.
  2. Mix the flour with the salt and paprika in a bowl.
  3. Beat the egg with the milk in another bowl.
  4. Dip each tongue in the egg and milk mixture, then in the flour.
  5. Heat the oil to 170 °C in a deep saucepan.
  6. Fry the tongues in small batches for 3 to 4 minutes, until golden.
  7. Drain them on kitchen paper and serve straight away with lemon.

Variations and tips

Without frying. Cook them in a pan with a little oil, 3 minutes per side.

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Original Ecomely recipe.