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1
If needed, scale and gut fish. Cut off head behind gills/dorsal fins, and cut off the tail.
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2
Wipe fish dry with a paper towel. Rub inside and out with salt and pepper and put in the refrigerator.
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3
Put flour, salt, and yeast in a large mixing bowl and stir to combine.
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4
Whisk egg, milk and water in a separate bowl. Add about half to the flour bowl and knead to make a soft dough. Add a little more liquid if needed,.
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5
Move dough to a floured work surface and kneed until smooth. Cut into two pieces, one a little larger than the other.
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6
Roll the smaller piece so that it is larger than the fish, with about 2 cm (1 1/2 in) border on all sides. Place on a greased baking sheet and put the fish on top, centered.
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7
Roll the larger piece of dough until it is large enough to drape over the fish and still have 2 cm (1 1/2 in) of border. Don't put it on the fish yet.
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8
Apply some warm water on the border area of the lower piece of dough. Place top dough on the fish and press the border areas together to form a seal.
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9
Allow to rise for 30 minutes.
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10
Brush the remaining egg/milk/water onto the dough to form a glaze. Bake 30 minutes at 180 C (350 F).
