Frigani gavuni

Preparation steps

• You don't need to clean the guts from the entrails, just wash, drain and dry them on kitchen paper. Roll in flour, then sift to shake off excess flour. Fry in hot deep oil to float, briefly, just to gild and become crispy. The oil should be hot but not too hot, add one fish to the test and if foam forms around it, the oil is heated enough. Using a hollow spoon, take it out on a paper towel, then transfer it to a bowl and add salt. Don’t put a lot of fish out of the way because a lot of fish will cool the oil, so the fish will cook, not fry. Everything is eaten, there is no cleaning.
• Serve for brunch or as a warm appetizer.