Prillé

Prillé is a traditional French dish originating from the Brittany region, particularly associated with the coastal towns of Finistère. The name "prillé" comes from the Breton word *prill*, meaning "to fry," reflecting the dish's preparation method. It consists of small, deep-fried pieces of fish, typically cod or haddock, served with a simple accompaniment such as potatoes, onions, or a light sauce.

The dish is often prepared using leftovers or smaller fish parts, making it a practical and economical choice for households. The fish is cut into bite-sized pieces, lightly battered, and then fried until golden and crispy. The frying process gives prillé its characteristic crunch, distinguishing it from other boiled or steamed fish preparations common in Breton cuisine.

Prillé is commonly enjoyed as a hearty meal, especially in rural areas where seafood is abundant. It is sometimes served with a side of *galettes* (buckwheat crêpes) or a simple salad. While not as widely known outside Brittany, it remains a beloved staple in local cuisine, reflecting the region's resourcefulness and love for seafood.

The dish has also inspired variations, such as *prillé de merlu* (hake prillé) or *prillé de lieu* (plaice prillé), depending on the available fish. Its simplicity and affordability have contributed to its enduring popularity among both locals and visitors exploring Breton gastronomy.