Greeks love fried fish and usually the ones on the smaller side are used, such as anchovies, red mullet, whiting, sardines. One of the most underrated fish has to be Bogue or it’s funnier names Boops Boops.
In Greek they are called “Γόπες”.
The are often found at fish mongers and “laiki” open markets in Greece and on occasion one finds them here (in Toronto). Flown in from Greece, their big “bug” eyes still shiny and the fish smelling only of the sea.
I had no intention of frying fish yesterday but I saw them and I immediately knew I would have to buy and fry them!
Ask your fish monger to scale and gut them and all you’ll have to do is rinse, pat-dry (very well), season with sea salt and dredge in flour. Into the fry pan they go!
Fried Bogue
(serves 4)
16 fresh bogue, scaled and gutted
2 tsp. sea salt
approx. 1 cup all-purpose flour
oil for frying (regular olive oil or sunflower)
sea salt for garnish
wedges of lemon
- Rinse your fish and place in a colander to drain of excess water. Pat-dry with paper towel.
- Transfer to a bowl or flat pyrex dish and add flour in increments while tossing in flour.
- Place a large, deep pan with 1 inch of oil and bring up to a temperature of 325F (same temp. if using a home deep fryer).
- Shake off excess flour from fish and place just enough fish to cover the pan’s area and fry for 4-5 minutes a side or until golden-brown. Reserve on paper-lined platter and fry off the remaining fish in batches. You may have to add more oil in to the pan.
- Sprinkle with a but of salt, serve with lemon wedges. Eat with your hands.
Try boiled Vlita with your fried bogue.
