Gudgeons is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of gudgeons that are cleaned, floured, dipped in egg and breaded before frying until cooked through and golden. The full recipe is presented here and I hope you enjoy this classic British version of: Gudgeons.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
261. INGREDIENTS.—Egg and bread crumbs sufficient for the quantity of fish; hot lard.
Mode.—Do not scrape off the scales, but take out the gills and inside, and cleanse thoroughly; wipe them dry, flour and dip them into egg, and sprinkle over with bread crumbs. Fry of a nice brown.
Time.—3 or 4 minutes.
Average cost. Seldom bought.
Seasonable from March to July.
Sufficient, 3 for each person.
Modern Redaction
Ingredients:
12 gudgeons (3 per person)
3 eggs, beaten
100g plain flour
300g breadcrumbs
oil for frying
Method:
Gut the fish and remove the gills then wash thoroughly and wipe dry (do not remove the scales). Dip the fish in flour then in the beaten eggs. Finally dip in the breadcrumbs to coat evenly.
Heat oil in a large frying pan, add the fish and fry for about 4 minutes per side, or until well browned and cooked through.
