Yield: 1 batch
Bull Cook and Authentic Historical Recipes and Practices The Scandinavian people both Norwegian and Swedish are great lovers of fish tongues, and consider them a great delicacy.
I have eaten them for years and like them very much; in fact they are much better eating than the flesh of most fish. The tongues from stream trout, salmon, catfish, bullheads, walleyed pike and bluegills are all very delicious and are very easy to prepare.
1. They can be boiled in lightly salted water from five to fifteen minutes depending upon the size of the tongue. Leave drain on paper and serve with mustard or a sauce made from catsup and horseradish.
2. They can be French fried. It takes just a few minutes to fry them.
Drain and sprinkle lightly with powdered mustard.
typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 05-06-95