The classic crispy riverside favorite, featuring small freshwater fish tossed in flour, fried until golden and crisp, and served piping hot with crispy parsley and fresh lemon wedges.
Ingredients
- 800 g fresh small whole freshwater roach, scaled and gutted
- 150 g all-purpose flour (T55)
- 1 l refined sunflower oil for frying
- 1 tsp fine sea salt
- 2 pieces fresh untreated lemons
- 1 bunch fresh flat-leaf parsley
Method
- Gently rinse the small roach under a trickle of very cold water, then transfer them to paper towels.
- Pat them thoroughly dry with several sheets of paper towels to remove all traces of surface moisture.
- Pour the refined sunflower oil into a deep skillet or deep fryer and heat it to 180 °C, which is ready when a pinch of flour sizzles vigorously without burning.
- Place the wheat flour in a wide, shallow dish, then toss the small roach in small handfuls to coat them completely in a light dusting of flour.
- Transfer the floured fish to a fine-mesh sieve or colander and shake vigorously over the dish to tap off all excess flour.
- Carefully lower a first batch of roach into the hot oil, taking care not to overcrowd the pan to prevent a sharp drop in oil temperature.
- Fry for 3 to 4 minutes, gently moving them with a skimmer or slotted spoon, until uniformly golden and the oil sizzling slows down.
- Lift the crispy fish out with the skimmer and immediately drain them on a wire rack lined with paper towels.
- Drop the thoroughly dried flat-leaf parsley sprigs into the hot oil for 10 to 15 seconds until translucent and crisp, then drain immediately.
- Arrange the piping hot roach on a platter lined with paper towels, season immediately with fine sea salt, and garnish with the crispy parsley sprigs and fresh lemon wedges.
Nutrition
Per serving
- Energy
- 163.7 kcal
- Protein
- 1.44 g
- Carbohydrate
- 12.73 g
- Fat
- 12.72 g
- Fibre
- 1.99 g
- Calcium
- 8.93 mg
- Iron
- 0.2 mg
- Magnesium
- 7.45 mg
