Conger Pie

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1½–2 lb (750 g1 kg) conger eel, sliced
  • Salt and pepper
  • 1 oz (25 g) flour
  • 1 tablespoon chopped parsley
  • 5 fl oz (150 ml) milk
  • 2 hard-boiled eggs, quartered
  • 8 oz (250 g) short or flaky pastry


Pre-heat the oven to gas mark 5, 375°F (190°C). Wash the slices of fish and cut them into squares about the size of an egg. Dry them and roll in seasoned flour. Place them in a roasting tin, cover with greased paper and bake for 20 minutes.

Let the fish cool, then put into a pie dish with the parsley, milk and hard-boiled eggs and cover with pastry. Make a hole in the centre and decorate with leaves made from leftover pastry. Bake for a further 20 minutes.