Barbel, Roach and Dace is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic list of methods for preparing barbel, roach or dace. The full recipe is presented here and I hope you enjoy this classic British version of: Barbel, Roach and Dace.
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This is a classic recipe for a Victorian version of Barbel, Roach and Dace that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 276.—BARBLE, ROACH, AND DACE.
Barble is but an indifferent kind of fish, and is hardly worth dressing for table ; yet, as we all have a tendency to be fondest of anything procured through our own exertions, sportsmen at least will find some gratification in knowing that even barbell, when properly treated, is susceptible of yielding a fair share of enjoyment to the gastronomist, who, armed with some little modicum of culinary knowledge, is enabled to turn the most indifferent kinds of food into a comparative delicacy. Barble may be cooked in the different fashions indicated for carp or tench. Roach and dace are scarcely worth any other mode of dressing than frying.
If preparing roach or dace, scale and gut the fish as normal, dip in milk then cover with plain flour. Dip in beaten eggs and cover completely with breadcrumbs.
Shallow fry in oil until golden brown and cooked through then serve.
