Preparing : Draw entrails of fish through gills. Wash throughly; drain. Press with fingers starting form tail through head, softening its flesh. Hold half inch above tail. Move back and forth and break backbone. Break other side of backbone, starting under head. Draw out broken backbone through head. Draw flesh through head. Chop well. Set aside. Saute finely chopped onions and pinenuts in olive oil for 10 minutes in a covered saucepan stirring occasionally. Add chopped fish, crushed walnuts, currants, minced parsley and dill. Sprinkle with salt and spices; mix well. Cover and saute for 10 minutes, stirring occasionally. Remove form heat; cool. Stuff fish with filling through head opening until firm enough. Coat with flour. Dip in slightly beaten egg. Coat well with cornmeal. Brown in heated oil on all sides until golden and crisp. Drain on paper towel. Serve hot.
Good Apetite.