Pickled Lamprey
Appetizers • European
Description
Pickled Lamprey
Ingredients
- Salt 2 tablespoons
- Sugar 4 tablespoons
- Green peppercorns 10 pieces
- Bay leaf 3 pieces
- Ground clove 10 pieces
- Water 0 qt
- Vinegar essence 4 tablespoons
- Lampreys 20 pieces
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Prepare the fish for frying. Do not wash the lamprey; instead, wipe each fish with a cloth to remove the slime while holding it by the head. To make this easier, generously sprinkle the lamprey with salt.
Step 2
Place 5–6 wiped lampreys onto a hot frying pan with vegetable oil and fry until golden brown on both sides. Do not add spices or salt while frying.
Step 3
Transfer the fried lamprey to a bowl, along with any leftover oil from frying.
Step 4
Thoroughly wash the frying pan after each batch. This is very important for the taste and appearance of the dish.
Step 5
After the third batch of fried lamprey, prepare the marinade simultaneously. Place all the spices, 2 tablespoons of salt, and sugar into the water. Bring to a boil and let it simmer for 5 minutes on low heat. Set the marinade aside.
Step 6
After finishing frying the fish, transfer it to a bowl. Add vinegar to the marinade, bring it to a boil again, and pour it over the fish.
Step 7
Allow to cool. Serve as an appetizer.
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