Pesce in Carpione
Pesce in carpione is a classic Lombard preparation of crisp-fried lake fish steeped in an aromatic warm white wine, vinegar, onion, and sage marinade.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Deep frying pan
- •Slotted spoon
- •Small saucepan
- •Wide ceramic or glass dish
- •Paper towels
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 24 g
- carbs
- 16 g
- fibre
- 2 g
- protein
- 31 g
- calories
- 410 kcal
Instructions
- 1
Pat the fish fillets completely dry with paper towels.
- 2
Cut the fillets into manageable serving portions and season lightly with salt.
- 3
Dredge the fish pieces in plain flour, shaking off all excess coating.
- 4
Heat the sunflower oil in a deep frying pan over medium-high heat until hot.
- 5
Fry the fish in batches for two to three minutes per side until golden and crisp.
- 6
Transfer the fried fish onto paper towels to drain, then arrange in a single layer in a ceramic dish.
- 7
Warm the olive oil in a small saucepan over medium heat and add the sliced onions and garlic.
- 8
Cook gently for six to eight minutes until the onions are soft, translucent, and sweet.
- 9
Pour in the white wine vinegar, white wine, sage leaves, peppercorns, and a pinch of salt.
- 10
Simmer the marinade for four minutes to blend the flavours.
- 11
Pour the hot marinade and onions immediately over the fried fish, ensuring every piece is submerged.
- 12
Cool to room temperature, cover tightly, and refrigerate for at least twelve hours before serving.
Chef's tips
Ensure the fish is completely submerged in the acidic marinade to cure evenly. Always use fish of reliable freshness and chill thoroughly after cooling. Allow the dish to sit at cool room temperature for twenty minutes before eating to appreciate its delicate flavour profile.
Ingredient substitutions
- lake fish fillets → small sea bass fillets or sardines
- white wine vinegar → cider vinegar with at least 5% acidity
Storage
Store fully submerged in its marinade in an airtight container in the refrigerator for up to three days.
Reheating
Do not reheat; serve this dish chilled or brought gently to cool room temperature.
Common mistakes to avoid
- •Serving the dish immediately instead of letting the fish marinate overnight.
- •Browning the onions too heavily, which imparts a bitter note to the delicate marinade.
- •Using insufficient vinegar, which prevents the safe, traditional acidification of the fish.
Serving suggestions
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