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Goujons Frits
Gudgeon
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Patience Gray and Primrose Boyd
Published 1957
These small fish, members of the carp family, but more resembling smelts, seldom appear at the fishmonger’s, in spite of being common in most of our rivers.
Method
Roll the little fish in seasoned plain flour, and fry them quickly in fresh butter, shaking the pan so that they cook evenly. Serve them on hot plates with a