Fried Tench

Ingredients

• river tench
• dipped into vinegar
• and water
• dredge it with flour
• garnished with parsley
• garnished with lemons

Method

1. 1

   After scaling and cleaning, dip the tench in vinegar and water, dry, split open, dredge with flour, and plunge into boiling fat.

2. 2

   Serve garnished with parsley and lemons.

Nutrition per serving

As published

This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 24. The excerpt below is the record exactly as published.

River tench are the best for the table. They somewhat resemble carp, but are smaller in size and of a richer flavour. They should lie in salt water fcr a few hours, then be turned into clear spring water, to rid them of the slight muddy flavour which they are apt to have. The cold winter months are their best season. Empty and scale the tench very care- fully, always removing the gills, as they are most apt to retain the muddy flavour. After the fish is cleansed it is a good plan to rub it well over with lemon juice. It may then be baked au gmtin, or boiled in salt water, or broiled over the fire. If the last-named method be chosen, let the fish be steeped in oil, sprinkled with salt and pepper, and wrapped in oiled paper before laying on the gridiron. Great care is needed not to let the paper catch fire. Remove the paper before bringing to table, lay the fish on a hot dish and serve a sauce piquante over it. The time it takes to cook will depend entirely on the size of the fish. Broihng will require about ten minutes to the pound ; boiling and baking rather less time. 74 TESTED RECIPES. Tench is also good if fried. After scaling and cleaning it should be dipped into vinegar and water, dried, and split open ; dredge it with flour, and plunge into boiling fat. Serve garnished with parsley

Cook this with the app: pantry check, scaling, and the assistant.