Keith Floyd

Charcoal Grilled Pilchards

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Floyd on Fish
Floyd on Fish

By Keith Floyd

Published 1985

  • About

This simple dish can be prepared with ease in the evening calm of your summer garden for a few unexpected guests at a very modest price.

Ingredients

  • 12 pilchards
  • 4 tablespoons olive oil
  • Salt and pepper

Method

Clean and gut the pilchards. Season with salt and pepper and brush with olive oil. Grill lightly for 5 minutes on each side. Squeeze the lemon juice over and savagely eat the fish with your fingers.