Fried Tench is a traditional British recipe (based on a Mrs Beeton original) for a classic dish of breaded tench that's fried and served with melted butter or anchovy sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Tench.
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This is a traditional British recipe based upon a recipe for fried perch found in Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Ingredients:
1 tench, scaled, gutted and with gills removed
2 eggs, beaten
200g breadcrumbs
oil for frying melted butter or anchovy sauce
Method:
Prepare the tench by scaling, gutting, removing the gills then washing and patting dry. Beat the eggs in a shallow dish, dip the fish in this to cover then dip in the breadcrumbs, ensuring that the fish is completely covered.
In a meantime add oil to a depth of about 2cm in a large, deep-sided pan. When hot add the fish and fry until well browned on both sides and cooked through.
Serve the fried tench hot with either plain melted butter or anchovy sauce as accompaniments.
