Soused Fish

Preparation:

Preparation: Clean the fish well, flour it and fry it in boiling oil (keeping a spoonful aside for the sauté). Prepare the marinade: fry the onion in a spoonful of oil, add the sage and, after a few minutes, the water and vinegar; bring to a boil, reducing slightly. Put the fried fish in a glass bowl (or bowl); salt it and pour the hot marinade over it. Add the crushed peppercorns, then cover tightly and leave to marinate for 12 hours before serving. In a cool, airy place, soused fish can be kept for 15-20 days: if kept in the refrigerator, it should be removed at least 3 hours before serving.