Ingredients
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1 kg cleaned fresh Bogue from one of the Blue Island Fish Markets
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Coarse Salt
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Parsley
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Thyme
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Corn flour
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2 vcups olive oil for frying
Instructions
Wash the Bogue and let them drain for about 15 minutes in a colander. Sprinkle with coarse salt and thyme.
Next, stuff the bellies with the parsley and thyme. Put the corn flour in a baking tray. Flour the fish one-by-one, coating both sides and then shake to remove any excess flour.
Put the olive oil in a non-stick frying pan and let it get quite hot. Add the fish and turn them over every 2 minutes. They will be ready in about 5 minutes.
Put them on a platter covered with absorbent kitchen paper.
Sprinkle with parsley and serve.
From Chef Christos Christodoulou
