Pesce in carpione
Soused fish or fried & marinated fish
Pesce in carpione, that is fried and marinated fish or soused fish, is a typical Italian starter. If you're planning a seafood menu this may be a starter accompanied by other fish finger foods.
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- 400g (14 ounces) bleaks
- 1 stick of celery, sliced
- 2 fresh young onions, chopped
- 1 garlic clove
- 1 teaspoon dried sage
- 1 tablespoon dried rosemary
- 1 teaspoon dried bay leaves
- 1 piece of cinnamon
- 1 1/2 tablespoons extra virgin olive oil
- 700ml (1 1/2 pint - 3 C) white vinegar
- All purpose flour
- Oil for frying
- Salt
- Pepper, if you like
- Time:
preparation: 30 minutes
plus marinating time
cooking: 30 minutes
total: 1 h - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 71 (kCal) 4 % GDA (*) - 299 (kJ)
Protein: 8.0 (g) 16 % GDA
Total fat: 3.7 (g) 6 % GDA
Total carbohydrate: 1.6 (g) 1 % GDA
Sugars: 1.6 (g) 2 % GDA
Fried and marinated fish recipe or fish carpione recipe
Begin frying the fish.
Wash the fish and drain it very well.
Dip into the white flour and remove the excess of the flour using a sieve.
Meanwhile put abundant oil for frying in a non-stick frying pan and switch on the gas.
When the oil is hot, add the fish, little at a time, and brown it.
Remove the fish from the boiling oil with a skimming ladle and put on absorbent kitchen paper.
Season to taste with salt.
Continue frying the fish.
Meanwhile put the olive oil in a pan together with the onion, garlic and celery.
Let all the ingredients fry lightly for few minutes.
At this point remove the garlic clove, season to taste with salt and pepper and pour in the vinegar and all the aromatic herbs except cinnamon.
Let the mixture simmer for 2-3 minutes.
Arrange the fried fish in a large bowl or in a big soup plate and cover them completely with the marinate, still hot.
Add the cinnamon piece, stir gently and accurately and chill for at least 24 hours.
The best thing would be 48 hours.
You can preserve this dish for some days in the refrigerator.
Note
- - We prefer bleaks because they are very little but you can choose the river or sea fish you prefer.
- - We don’t use garlic and substitute it with 2 tablespoons dried chives (added together with the other aromatic herbs).
- - This is an appetizing dish but it’s strongly aromatized and you can choose the other courses very accurately: the other dishes could be tasteless.
- - It's very difficult to have the real amount of the frying oil and white flour used for frying fish.
So nutrition facts don't include these ingredients. If you want to include these ingredients, you have to add 100-150 kcal per 100 g of this dish.
