Capitone Alla Scapece

Recipe second for 4 people based on Capitone - cooking method fried.

Preparation:

Preparation: Wash and clean the capitone after gutting it. Cut the fish into small pieces Dry them well and pass them in the flour. Fry in plenty of hot oil. Prepare a container with mint, a little oregano, minced garlic, pepper and salt. Put away the pieces of capitone. Heat the vinegar and let it evaporate. Add 2 tablespoons of the frying oil and pour the liquid over the fish. Marinate everything for at least 24 hours.