Yakof Debono serves up this local delicacy covered in a mixture of breadcrumbs and ground almonds
ingredients
4 lampuki fillets, cut in half to have 8 pieces
100ml white wine (or apple cider) vinegar
150g Panko breadcrumbs
60g ground almonds
Some plain flour
2 eggs, beaten
Olive oil for cooking
1 tbsp dried thyme
Sea salt and black pepper
method
Place the fish fillets in a Pyrex dish or bowl, season well with salt and pepper, and pour over 75ml of the vinegar. Leave to marinate in the fridge for 1 hour.
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After the hour, drain the vinegar from the fish and dab each fillet with kitchen paper until dry.
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Mix the breadcrumbs and ground almonds in one hollow plate. Beat the eggs in another hollow plate/bowl. Put some plain flour in another hollow plate. Dredge the fillets in the flour, then dip into the eggs and coat with the breadcrumb mix.