FRIED AOLE

For three years, from 2011 to 2014, the fishing of bleak (or aole) was rightly prohibited on Lake Garda because it was considered an endangered species, while today, although its number is still not what it once was, fishermen have the opportunity to catch this fish and then enjoy it with the recipe they prefer.

 

Here are those of the fried aole.

 

INGREDIENTS:

 

  • 400 grams of fresh aole (or bleak);
  • flour;
  • extra virgin olive oil;
  • salt.

 

METHOD:

 

Wash the bleaks under running water, dry them well and flour them.

 

In a pan heat abundant oil, dip the aole and fry them until they take on a golden color.

 

The best ones for frying are olive oil and peanut oil because they better maintain high temperatures without altering their characteristics. However, make sure that the oil temperature never exceeds 175 ° C.

 

Collect them with a slotted spoon and place them to dry on a paper towel.

 

Sprinkle them with salt and bring them to the table very hot, accompanied by a freshly made soft polenta.

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