Fried Bleak

Gut the bleak: cut off the head, cut open the abdominal cavity with scissors and remove the entrails. Rinse the fish by swirling it in a high-sided bowl with plenty of water. It is not necessary to scale the fish. Drain the water and salt the fish. Place the flour mixture and gutted fish in a small plastic bag. Dab the fish carefully with the flour. Rye flour is traditionally used in this recipe. Those looking for variety can boldly try different flours and even coarser grains, which can be used to vary the texture and flavour.

20–30 bleak
3-5 teaspoons salt


Batter
100 ml coarse rye flour

50 ml breadcrumbs

For frying
Plenty of oil in the pan

2 tablespoons butter at the end of frying

 

Place the fish in the pan radially with the tails towards the centre of the pan and fry in oil over medium heat until crispy. If you wish, you can add butter to the oil. Crispy fried bleak can be eaten with bones and all. Serve with mashed potatoes and swedes, fried vegetables and salad, for example.

 

 

Common Bleak (Alburnus alburnus)

- Optimal foodfish size 10–13 cm

- Thrives in the sea, lakes and rivers, common in open shore waters

- Common bleak can easily be caught in the water surface by angling with a small hook

- Use a small piece of worm or maggot as bait

Use

- Tasty and low-fat

- No risk of worms - common bleak can be eaten raw!

- Best prepared by frying whole or ground into patties or balls

- Suitable for pregnant and breastfeeding women (no consumption restrictions)

 

Underutilized, delicious and prized fish

All wild fish must be frozen at -20°C for +1 day before raw consumption.
Text and images: Sakke Yrjölä