I tried my hand at Mrs. Beeton's Gudgeons this week, and I must say, it was a delightful trip back in time. I found the fish market near me carrying these tiny, fresh gudgeons, and I was thrilled to give this vintage recipe a go. The method is delightfully straightforward: a quick bath in flour, egg, and breadcrumbs, then a swift fry until golden. What surprised me was the texture of the fish. Despite their diminutive size, gudgeons have a pleasing firmness that holds up beautifully to frying. I think this recipe would be a hit with weeknight cooks looking to impress with minimal effort. The key is to have your breading station set up and your lard hot and ready, then it's a matter of seconds to fry each tiny fish. Next time, I'll serve them with a squeeze of lemon and a side of crispy potatoes. It's a simple, satisfying dish that proves good things come in small packages.