Roach do not possess sufficient flavour to merit serving on their own. It is preferable, therefore, to cook them, as we have done here, with vegetables. Serve with a garnish of lemon wedges.
1 egg, lightly beaten
2 oz. dry white breadcrumbs
4 small roach, prepared and filleted
2 oz. butter
1 medium-sized onion, thinly sliced and pushed out into rings
4 tomatoes, blanched, peeled and coarsely chopped
1 tablespoon chopped fresh parsley
Place the egg on one plate and the bread-crumbs on another. Dip the roach first in the egg mixture and then in the bread- crumbs, coating the fish thoroughly and shaking off any excess crumbs. Set aside. In a large, heavy frying-pan, melt the butter over moderate heat. When the foam subsides, add the roach and fry them for 6 minutes. Turn the roach over and fry them for a further 6 minutes, or until they are lightly browned and the flesh flakes easily when tested with a fork.
Remove the fish from the pan and drain well on kitchen paper towels. Arrange the fish in a warmed serving dish. Set aside and keep warm.
Add the onion, tomatoes and parsley to the pan and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Remove the pan from the heat. Spoon the vegetables over the fish and serve immediately.
Roach Fried with Onion and Totnatoes adds interest to this unusual fish.