Fried bright fish bleaks "Alborelle fritte"

Lombardy

	Cooking time: 10/15 minutes Difficulty: Ingredients, amounts for several people: white flour: a little lemon: some segments olive oil: salt: bright fish (bleaks):
Preparation: The best time for eating bright fish (bleaks) is from October to May, since during this period, it is not necessary to gut them. Wash the fish well, dry them with a cloth, dip them in flour and fry them in plenty of boiling hot olive oil. Serve the bright fish very hot and accompanied by segments of lemon. Season them with salt only after they have been cooked.