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Pan-fried fresh fish!

In Malta fish is plentiful; thus we get to eat all sorts of fish all year round;  for this recipe I used sawrell; this can be substituted for sardines, larger bogue fish (vopi) or any type of medium sized fish.

Clean and gut the fish;  cut the head and tail but do not throw away (they can be used to make ‘aljotta’, a delicious Maltese fish soup);  fillet the fish by removing the middle and side bones;  prepare two bowls, one with a beaten egg, the other with some polenta and breadcrumbs, well seasoned;  dip fish fillets in egg then breadcrumb mixture;  shallow fry till golden with chopped garlic;  serve on a large green salad with green pepper and capers salsa on the side.