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garlic mint leaves white wine vinegar extra-virgin olive oil freshly grated bread crumbs fish all-purpose
Viewed: 96 - Published at: 10 years agoIngredients
- 4 to 5 garlic cloves, crushed
- 1 tablespoon chopped fresh mint leaves
- 1 cup white wine vinegar
- 1 cup extra-virgin olive oil
- 1 cup freshly grated bread crumbs
- 1 to 1 1/2 pounds cleaned headless small fish, either sardines or smelts
- 1/4 cup all-purpose flour
Method
- Place the garlic and mint in a small saucepan with the wine vinegar and set over medium-low heat.
- As soon as the vinegar starts to boil, lower the heat to below a simmer and let the aromatics steep in the vinegar until ready to serve.
- Coat the bottom of a small saucepan, over medium-high heat, with about 1 tablespoon of the oil.
- Add the bread crumbs and toast until they are golden brown and crisp.
- Remove and set aside.
- Place the flour in a shallow bowl and add the fish, to lightly coat.
- In a large saute pan, over medium-high heat, add half of the remaining olive oil.
- Fry the fish on both sides until cooked through.
- As fish are fried, remove from the pan and drain on a paper towel lined platter.
- When all the fish have been fried, discard the oil and wipe out the pan.
- Add the remaining clean oil to the pan and set over very low heat to warm.
- Layer the fish in a glass or ceramic dish, sprinkling each layer liberally with the toasted bread crumbs and distributing the garlic and mint from the vinegar infusion.
- The top layer of bread crumbs should completely cover the fish.
- Combine the reserved warm vinegar and warm clean oil and pour over the bread crumbs.
- Cover the dish and refrigerate for 2 or 3 days before serving.
