Preparation time
30 min
Measurements
4 people
Recipe type
Main courses
Ingredients
2 handful
wheat flour
2 lt
milk
to taste
extra virgin olive oil
800 gr
small river lamprey
to taste
salt
Take some freshly caught lampreys and place them in a container with enough milk to cover them, to purge them from the mud they have swallowed. Drain them and dry them thoroughly. Flour them and toss them in boiling oil, frying them until crisp and golden. Season with salt and serve immediately.
Aquatic vertebrates from the ancient family of the Petromizonids, so not fish in the strict sense, lampreys have an eel-like cartilaginous body and live permanently in rivers or streams or return upriver from the sea to breed. Once very common in the "bialere" (small streams) that wind their way across the high Po Plain, they are now very hard to find.