a top half of merluza (closest translation "hake", I believe)

Four cutlets " a la romana" - ie. coated with flour and egg, then shallow fried.
6 fish fingers, made from the fillets cut from the top end, just behind the head
1 San Marino - the 2 boneless flaps from the belly put together with a filling of cooked ham and mozzarella di bufala, then egged and breadcrumbed ready for frying.
The head is excellent for fish stock.

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