The history of deep-fried gudgeons (friture de goujons) is closely linked to that of the famous guingettes, the music bars traditionally found on the banks of the River Marne. This dish was served back in the 19th century, the heyday of these popular little dancing and drinking establishments. While the guinguettes have a different status nowadays, they still serve this speciality which is loved so much by locals and tourists.
In this dish, gudgeons (small river fish) are eaten deep-fried and very crispy, with lemon quarters, chopped parsley, bread and butter. The whole thing is generally served with a glass of nice cold white wine. Traditionally, people eat this dish with their hands for an informal meal!