• 4 small grayling flour
• salt and pepper
• egg and breadcrumbs
• fat for frying
• parsley sauce

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.