Marinated bleak

• 500 g bleak (Alburnus alburnus)
• plain flour
• extra-virgin olive oil, for frying
• 2 <

Clean the bleak, rinse them under running water and pat dry with a clean cloth. Dust the fish with flour, fry in abundant hot oil until golden, then scoop out and drain on paper towels.

Mince the parsley and garlic together. Put the fried fish in a jar, cover with parsley, garlic and vinegar, then salt lightly. Leave to marinate for at least 24 hours before serving.