Ingredients
600g whitebait
1 egg
1 tbsp semolina
Seasoning
Lemon rind, grated
Parsley, chopped
Garlic, chopped
For frying
Semolina and oil

Method

Wash the fish and let them strain properly. Cut each fish at least in four or chop. Put into a bowl. Add the garlic, parsley, egg, grated lemon rind and seasoning. Mix well and add the semolina. Mix again. Cover in stretch and seal and chill for an hour.

Then heat some good quality oil, take a soupspoon of the fish mixture, pass through semolina and fry to a golden colour on both sides.

Serve hot with tomato sauce or sauce tartar and a nice salad.

Anton Dougall is an Expert on Maltese food.

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