Here Are 9 Impressive Ways You Can Serve Lampuki To Your Flabbergasted Family And Friends

They're finally here

Bongu Hi Orrajt 2456

It’s lampuki season again, and most of us are already preparing for a good old lampukata.

This local delicacy is a favourite dish among most people, but most of us feel quite lost when it comes to ways to cook this heavenly fish.

Lovin Malta is here to help, and we’re providing you with nine delicious lampuki recipes to try out. Bon apetit.

1. Lampuki pie


  • Two packs of store bought pastry
  • Olive oil
  • 800g lampuki fillets
  • 6 1/2 cups spinach
  • 3 sliced onions
  • 3 chopped cloves garlic
  • Sprinkle of chilli flakes
  • 1 1/2 cups chopped black olives
  • 1 egg
  • flour
  • Salt and pepper


    Roll out your pastry in your favourite dish.

    Chop up your spinach roughly. Next, you will need to cut your lampuki in bite-sized chunks and roll them around in some flour. Place them in a bowl and pop them in the fridge for about half an hour.

    Fry them on low heat oil until golden and thoroughly cooked. Put them aside and let them cool.

    Fry garlic and onions in oil and cook until soft. Add spinach and after a minute, add the chilli, salt and pepper. Cook for five minutes and add olives. Leave mixture to cool. Add lampuki and mix thoroughly.

    Place mixture in pie crust and close the top off with the pastry shell. Beat egg gently and brush on top of the pie shell. Poke some holes with a fork and seal the edges completely with your fingers.

    Bake in a preheated oven at 180 degrees for an hour or until golden brown.

    2. Blackened lampuka, because salmon is no longer as fancy


    • 4 lampuki fillets
    • Butter
    • Olive oil
    • 1 tsp turmeric
    • 1 tsp cumin
    • 1 tsp chilli powder
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 2 tsp cayenne pepper
    • Salt and pepper


    Combine all the spices in a bowl. Pat your lampuki dry with kitchen roll to absorb moisture and coat in spice mix. Punch the seasoning into the fish with your fist. Gently though; don't be hateful towards your food.

    Heat up your butter and oil in an adequately sized pan on low heat. When it’s all melted, you can place your lampuka and cook until golden brown. Flip onto the other side and leave to cook until golden brown.

    Serve in a bun or with salad.

    3. Fried lampuki fritters


    • Olive oil
    • 800g lampuki fillets skinned
    • 2 1/2 cups spinach
    • 3 1/2 cups breadcrumbs
    • 1 chopped onion
    • 1 cup parmesan cheese
    • 2 chopped cloves garlic
    • 1 grated lemon rind
    • Half lime grated rind
    • Salt and pepper
    • cumin
    • chilli flakes
    • 4 eggs
    • 1 cup flour


    Heat skillet and add oil. When the oil is hot, add the onions and garlic. Remove from heat and add to food processor. Throw in lampuki, spinach, salt, pepper, grated rings, parmesan, eggs cumin, chilli flakes and a dash of breadcrumbs. Pulse the hell out of your mixture until it’s an unrecognisable pulp.

    In three separate bowls add flour, breadcrumbs and beaten eggs. Wet your hands and form the weird mixture into spherical space ship-like cakes.

    Dip them first in eggs, than in flour, eggs again and finally breadcrumbs.

    Refrigerate for half an hour.

    Heat the skillet with a cup of oil. Add fish space ship cakes gently and fry until the bottom side is golden brown, which is about four minutes. Turn and cook.

    Squeeze lemon juice on top to serve.

    4. Lampuki Vol-au-vents


    • 6 vol-au-vents
    • 1 leek sliced thinly
    • 1 chopped clove garlic
    • Handful chopped oyster mushrooms
    • Handful chopped chestnut mushrooms
    • 1 skinless lampuka fillet, cut into bite-sized chunks
    • Salt and pepper
    • 1 sprig thyme or marjoram
    • 300ml white sauce


    Place vol-au-vents in oven on very low heat.

    Cook olive oil on low heat. Add leeks and garlic and gently fry until translucent.

    Add mushrooms and cook until soft. Add the lampuki, turn every couple of minutes to ensure they’re well cooked.

    Throw in your herbs and add sauce. Cook for about two to three minutes. Take the vol-au-vents out of the oven and fill with lampuki mixture.

    Serve warm.

    5. Grilled lampuki salad


    • Olive oil
    • 4 lampuki fillets
    • Thinly slice cucumber
    • Handful of chopped cherry tomatoes
    • Half an avocado, chopped
    • 1 chopped spring onion
    • 1/2 cup apple cider vinegar
    • 1/2 cup butter
    • Tabasco sauce
    • 2 tbsp lemon juice
    • 1 tbsp minced parsley
    • Salt and pepper to taste


    In a large bowl combine avocado, cucumber and cherry tomatoes. Add lemon juice, parsley, some salt and olive oil. Set aside.

    Season your lampuki with pepper, salt and olive oil. Grill them in oven for like three to five-ish minutes on each side.

    In a small sauce pan heat up some oil and add spring onions, vinegar, lemon juice and tabasco sauce. Cook on low heat and when it starts to simmer, add butter and gently whisk. Add some more salt and turn heat off.

    Just throw that side salad you did earlier on a fancy plate, plop the lampuka over it and drizzle the sauce all over. Hey presto.

    6. Nut crusted lampuki


    • Cooking oil
    • 2 tbsp pistachios chopped
    • 1 tbsp walnuts chopped
    • 1 tbsp macademia nuts chopped
    • 1/4 cup breadcrumbs
    • 2 tbsp parsley
    • Salt and pepper
    • 2 skinless lampuki fillets
    • 1 large egg


    Preheat oven to 180 degrees. Take your most favourite pan and coat inside with cooking oil. Place in the oven.

    Combine nuts, breadcrumbs, parsley, salt and pepper in a plate and set aside. In another plate beat the egg. Dip those juicy fillets in the eggs, followed by a nice dip in the nuts. Make sure that the fish is well coated.

    Remove pan from oven and arrange the fish in a presentable manner which will make you feel like an accomplished adult.

    Cook for 10 to 12 minutes.

    Serve with oven fries for an extra snack.

    7. Lampuki with tomato sauce


    • Olive oil
    • 800g lampuki fillets
    • 1 cup flour
    • Salt and pepper
    • 1 chopped onion
    • 2 chopped garlic cloves
    • 1 tsp kunserva
    • 1 can tomato polpa
    • 1/2 cup black olives
    • 1/2 green olives
    • 3 tbsp capers
    • Cumin
    • Salt and pepper
    • Chopped mint
    • Chopped basil
    • Chopped parsley
    • 3 bay leaves
    • 200ml of fish stock


    Roll your lampuki in flour as gently as if they were your own child. Heat up the oil in a pan and add fish fillets gently. Fry on both sides until golden brown.

    Set lampuki aside. In large pan add more oil and cook on low heat. Add onion and garlic, cook until translucent. Add in your polpa and kunserva. Plop in those bay leaves and leave to simmer for about five minutes. Pour in some of the stock. Throw your olives, capers, mint and basil.

    Leave to cook for another five minutes. Add more stock whenever you see that the sauce is reducing.

    Add lampuki in sauce, sprinkle with basil and serve.

    8. Fried lampuki


    • 800g chopped skinned lampuki
    • Olive oil
    • 3 cups flour
    • Salt and pepper


    Dip your lampuka in flour and season with salt and pepper.

    Cook the oil on low heat. Cook the lampuki for three to five minutes on each side or until golden brown. Serve with fries and lemon wedge.

    9. Ginger and honey glazed lampuki


    • Olive oil
    • butter
    • 3 tbs honey
    • 3 tbsp soy sauce
    • 3 tbs apple cider vinegar
    • 2 tsp grated ginger
    • 1 garlic clove
    • 4 skinless lampuki fillets
    • Salt and pepper


    In a bowl combine soy sauce, honey, vinegar, ginger, garlic and olive oil. Place lampuki fillets in and let marinate in the fridge for about half an hour.

    Heat butter in a skillet over medium heat and cook fish. Reserve the marinade. Fry your fish for about five minutes on each side. Add some of the marinade before flipping.

    Tag someone who'd love to try one of these recipes out!

    READ NEXT: RECIPE: Tom's Tasty Cisk-Battered Lampuki


    Written By

    Chiara Micallef