Lançons en Friture

Fried sand-eels

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This is a speciality of Normandy and the northern coast of Brittany. Not everyone can get hold of sand-eels; but the recipe can be applied equally well to many other small fish.


  • sand-eels, 1 kg (2 lb)
  • milk, about ¼ litre (


Take off the heads of the fish, pulling out the gut as you do so. Rinse them and leave them to soak in milk for 20 minutes or longer. Then dry them lightly on a tea-cloth, flour them and deep-fry them in the oil, which should be good and hot (about 475°F, 250°C). You should only put a few in at a time, so that the temperature of the oil stays high, and you should take them out once they are gol