Preparation

clean the fish and pat dry. Sprinkle it with a little flour and fry it in very hot oil, taking care not to disarm the prey. remove it from the heat, let it distill a moment and place it on a deep dish.

In a saucepan bring the vinegar to the boil with the basil, oregano, rosemary, pepper and salt. then add a cup of oil and bring to a boil for a few moments. I poured this sauce over the fried fish by passing it through a strainer and let it rest until the next day. the fish absorbs the dressing and is very tasty.

Ingredients

  • 6 pieces of fish (hake, tollo or conger)
  • 1 tablespoon of flour
  • ½ cup vinegar
  • 1 ½ cup oil
  • 3 hard-boiled eggs, basil, oregano, rosemary,
  • whole pepper and salt.