Fried Grayling

Preparation info

  • 4

    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 small grayling
  • flour
  • salt and pepper
  • egg and breadcrumbs


Empty, scale, wash and dry the fish, remove the gills and fins, but leave the heads. Roll in flour seasoned with salt and pepper, coat carefully with egg and breadcrumbs and fry in hot fat until nicely browned. Serve with parsley sauce, or any other sauce preferred.