A golden and crispy fry of gudgeons in the purest tradition of the Marne riverbank guinguettes, served piping hot with fried flat-leaf parsley and fresh lemon wedges.
Ingredients
- 800 g Whole fresh river gudgeon
- 150 ml Pasteurized whole milk
- 150 g T55 wheat flour
- 1500 ml High-oleic sunflower oil for frying
- 1 bunch Fresh flat-leaf parsley
- 2 pieces Untreated lemon
- 1 tsp Fleur de sel de Guerande
Method
- Gently rinse the gudgeons under a stream of very cold water, then pat them thoroughly dry on paper towels to remove any trace of surface moisture.
- Wash the flat-leaf parsley and dry it completely in a clean kitchen towel to prevent oil splatters, then detach the sprigs, keeping the leaves intact.
- Cut the lemons into clean wedges and set them aside at room temperature for the final plating.
- Pour the whole milk into a shallow bowl and briefly submerge the gudgeons to moisten them slightly.
- Quickly drain the fish, then place them in a large container with the wheat flour. Toss gently with your fingers so that each fish is coated in an even white dusting.
- Transfer the floured fish to a sieve or wide strainer and shake vigorously over a dish to knock off all the excess flour.
- Heat the high-oleic sunflower oil in a deep saute pan or deep fryer to 180 °C. The oil should bubble actively without smoking.
- Drop the gudgeons into the hot oil in several small, successive batches to maintain the oil's heat. Cook for 2 to 3 minutes, stirring with a slotted spoon, until the fish are golden brown, crispy, and float to the surface.
- Remove the fried fish with a slotted spoon, immediately place them on a platter lined with paper towels, and sprinkle right away with fleur de sel while they are still piping hot.
- Drop the well-dried flat-leaf parsley sprigs into the same hot oil for 15 to 20 seconds. Remove them as soon as they become translucent and crispy, then drain them on paper towels.
- Serve the hot fried gudgeons in a basket or on a serving platter lined with parchment paper, top with the crispy fried parsley, and arrange the lemon wedges on the sides to be enjoyed immediately with your fingers.
Nutrition
Per serving
- Energy
- 357.9 kcal
- Protein
- 36.69 g
- Carbohydrate
- 12.99 g
- Fat
- 17.37 g
- Fibre
- 2 g
- Calcium
- 19.84 mg
- Iron
- 0.2 mg
- Magnesium
- 13.56 mg
