Fish & seafood / RICETTI
Maltese fried bogue
Whole bogue fried simply, with lemon and parsley.
◷ 30 min / 4 servings
Method
- Rinse cleaned fish and dry thoroughly. Season.
- Dust with flour and shake off excess. Heat oil in a wide frying pan.
- Fry in two batches for 5–6 minutes per side, depending on size, until cooked through.
- Drain and serve hot with lemon and parsley. Take care with small bones.
✳ From the kitchen
Small fresh fish needs only simple seasoning.
Tradition reference
Maltese food · local recipe archive ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.