Home › The Principles of Cookery › Loach

Loach

The loach is a small fish, usually about three inches long, with a round body, and six wattles or barbs at its mouth. In Scotland it is known as the beardie. It is not very common, but is met with occasionally in small brooks and rivulets. The use it is chiefly put to is to serve as bait for eels and perch, but it is worthy of being brought under the cook's notice. It is delicious fried in batter, or egged and bread-crumbed.