Anne Willan

Petite Friture

Deep-Fried Little Fish

Preparation info
  • Serves

    6–8

    as a First Course
    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Petite friture has always been a great speciality of Loire mariners and it is still served in little cafés all along the river. To make the perfect friture the fish must be fresh and small – not exceeding 10 cm/4 in long; they abound in the Loire and its tributaries. Fillets of larger white fish can al

Ingredients

Method