Episode 8. "At the season's end - Swinoujscie"

In the kitchen, like in the army, there is no room for leisure. If the General says "fry", I fry. Świnoujście - it is here where you can find, among other things, a complex of fortifications defending an important port, built in the nineteenth century, one of the widest beaches in Poland and several dozen islands. What's more interesting is that on one of them you can find... cows. And on top of that there are over 200 species of birds and freshwater fish. What an interesting place for a cook like me! I end up cooking a quick dish from random ingredients in a place I wouldn't expect at all. So then, grab the cleaver and set sail!

Recipe for episode 8

Sprats in corn flour on wholemeal French toast with scrambled eggs and sun-dried tomatoes.

Ingredients for 1 sandwich:

  • 2-3cm thick slice of wholemeal bread
  • 200ml milk
  • 3 eggs
  • 15g butter
  • 20g onion (diced)
  • 3-4 sun-dried tomatoes
  • 5-6 sprats
  • Corn flour for breading
  • Parsley for garnish


Dip a slice of bread on both sides in milk (not too long, so it doesn't fall apart) and then dip it in beaten egg with a pinch of salt. Fry in a bit of hot oil on both sides until golden brown. Remove from the pan and put on a plate. Melt the butter in a dry frying pan. Fry onions together with sun-dried tomatoes and when everything is nicely glazed, break two eggs, gently salt and stir. When the scrambled eggs are cooked as you want it to, put it on the toast.

Dry the sprats and coat them in corn flour. Pour a generous amount of oil into a frying pan, about 1.5 cm high.  Once very hot, fry the sprats until golden brown on both sides. Put the sprats on paper to drain excess oil, then top with our sandwich. Sprinkle with torn or chopped parsley and bon appetit!



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