If you’re ever in St. John’s in Newfoundland and Labrador, Canada, you’ve got to try the cod tongue. It’s literally the tongue of a cod. The traditional way to cook it is to deep fry the white flesh in batter, and it’s often served with fries and scrunchions, or small fried up bits of pork fat.
I recommend ordering it at Greensleeves, a pub on George Street, touted for its rows of bars. The first floor of the pub has a concert stage for live music; you can eat there, and it’s a lively scene. The second floor is for dining only. Just don’t try to order your cod tongue and french fries with a sweet potato fries substitute. The man will say no, that’s not how we do things around here. I can respect that.
Illustration by Aileen Torres-Bennett
ATB 