Scabbard fish cutlet

Silver scabbard fish (in Messina we call simply “spatula “) isn’t a fish that it is used to see often at fish market.
Above all for North Italian people.
Sometimes you can see it close to more famous mackerel and sea bass. It ‘a silver thin and long fish…for this reason in Italy we call it spatula.
It’s so good, that you can dress pasta with a special sauce too!

Ingredients:
1 Silver scabbard fish 500 g
2 eggs
Whole sugar-free cornflakes
Lemon
Olive oil
salt


My husband , the specialist for fish cleaning at home, cut fillets of scabbard fish with a sharp knife, sliding the blade along the fish bone.
I wash the fillets and I dry them using a sheet of blotting paper.
Apart I whip-up the eggs and I put the salt.
I take the fillets, I put one by one into the eggs bathing both sides and I cover with cornflakes previously chopped with a rolling pin .
I put them in a backing pan covered by a greaseproof paper lightly oiled.
I pour a drizzle of oil even on the fish and put also salt.
I bake at 200° for 20 minutes (up to making golden).

Served with  some drops of lemon juice ...they are a crunchy and tasty dish!