Soused Fried Tench

35 min
0 People
35 min
INGREDIENTS for 0 people
  • 6 tench
  • 1 cup vinegar
  • 3 tablespoons water
  • oil
  • milk
  • onion
  • 3 cloves of garlic
  • chili pepper
  • sage
  • all-purpose flour
  • 1 pinch sugar

Clean, scale, and gut the tenches. Wash thoroughly in abundant running water and dry with a dish towel. Put on a plate and douse with a little milk. Dip, while still wet, in the flour and then fry in boiling oil, one at a time.

Drain when crispy and nicely golden, and transfer to a serving plate. Meanwhile, pour 2 or 3 spoonfuls of oil into a pan, heat, and add the chopped mixture of garlic and onion. As soon as it becomes lightly golden, add the small pieces of chili, some sage leaves and the vinegar diluted with water. Season with a pinch of salt and the sugar.

When the first bubbles appear, remove the pan from the heat, pour the sauce over the fried tenches, and cover. Serve 24 hours later. This dish keeps for several days.

Main courses
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