Grundle - deep-fried small freshwater fish

Grundle is a traditional Czech dish of small whole freshwater fish, most often bleak or gudgeon. The little fish are salted, coated in flour and deep-fried until crisp. They are eaten whole, bones and fins included. The dish was made famous by the Podskali district of Prague, where it was served as a savoury treat with beer. It is served with potato salad, bread, or tartare sauce.