Fried Perch or Tench
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- Perch or tench
- Lard
- Flour
- plenty Parsley
Instructions
- Scale and clean the fish perfectly.
- Dry them well.
- Flour the fish.
- Fry them in boiling lard.
- Serve with plenty of crisped or fried parsley around them.