4 small whole fish or 1 large fish, cut into pieces
flour
olive oil
Preparation and Cooking Instructions
To prepare the fish : Clean and scale, leaving on the head but removing
the eyes. Salt inside and out, then refrigerate for several hours. Allow
it to return to room temperature before cooking.
Dredge fish in flour and deep or shallow fry in oil until golden brown
and cooked through. Remove and leave to drain of excess oil.
Cooks notes : Serve accompanied with Tahini sauce or Pine nut
sauce and Lebanese bread fried in the oil the fish was cooked in.
