Roach, Fried
From Cassell's dictionary of cookery, 1892
Serves 2
Time to fry: ten minutes. Sufficient: three or four for a dish.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
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As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1576. The excerpt below is the record exactly as published.
The roach is a fish which inhabits shallow and gently-flowing streams. Its flesh is white, but turns red when boiled ; and its com- pactness is thought by many to have given rise to the proverb, "As sound as a roach." It is more likely, however, that this is derived from the French }-ocki;, or " rock." Roach is in season from September to March. It seldom weighs more than a pound and a half. It is best fried. Roach, Fried. — Wash the fish, dry them thoroughly with a soft cloth, dredge flour lightly over them, and fry them in hot fat till the flesh leaves the bone easily. Drain, and serve them on a hot dish, garnished with parsley. Send anchovy sauce to table with them
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