“In the Queen’s Ballroom they broke their fast on honeycakes baked with blackberries and nuts, gammon steaks, bacon, fingerfish crisped in breadcrumbs, autumn pears, and a Dornish dish of onions, cheese, and chopped eggs cooked up with fiery peppers.” -A Storm of Swords
The traditional recipe is one made on the Turkish coast of the Black Sea, where these fantastic little fish are a staple food. The outside is crunchy with the corn meal breading, while, the inside is tender and moist. Just a pinch of salt brings out the taste of the fish, while a bit of lemon is a classic pairing.
The modern recipe is a fish stick in perfect form. Miles beyond anything that came out of your mom’s freezer when growing up, the fried batter is crispy, the fish tender and flaky. Pair with a squeeze of lemon and some tartar sauce and become a kid again. But way better.
Get the recipes in The Cookbook!