Gudgeons
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Egg and bread crumbs sufficient for the quantity of fish
- hot lard
Instructions
- Do not scrape off the scales, but take out the gills and inside, and cleanse thoroughly; wipe them dry, flour and dip them into egg, and sprinkle over with bread crumbs.
- Fry of a nice brown.