Ingredients
Clean the fish by completely removing the entrails. Wash and drain them well and then wrap them in a clean cloth. Leave them to dry in the refrigerator for at least 24-36 hours: this operation will allow you to fry them without flouring them.
Frying, in plenty of boiling oil, will take about ten minutes. Then take the fish from the pan with a skimmer, place them on a sheet of absorbent paper to eliminate the excess oil and lay them side by side in a bowl.
Slice the onion, garlic and carrot. Gently fry these vegetables, together with the other flavourings, in two tablespoons of oil. Add salt and pepper to taste, pour in the vinegar and half a litre of water and bring to the boil. Leave the mixture simmer until the initial volume is reduced to a quarter. Pour the hot mixture over the fish and leave to marinate for five days in the refrigerator. Drain and serve as a starter.