Eleanora's Kitchen - Basic Marinara Sauce

SILVERFISH ROSEMARINA

Fresh from the waters, these tiny white fresh fish are simply delightful when they are fried into small size patties. Seasoned with herbs with hints of garlic make an exceptional and most unusual hot appetizer.

Tips: When frying always keep your flame at a moderate temperature (medium to high) in order to avoid your oil from burning or smoking.

Servings: 4-6 Time: 15-20 minutes

Ingredients:

3/4 lb. of fresh Silverfish Rosemarina
1/4 cup of all purpose flour
2 eggs (wisked)
2 tbl. of pecorino Romano cheese
1/2 tsp. of dry basil flakes
1/2 tsp. of dry parsley flakes
2 garlic - finely chopped
1/4 tsp. black pepper
1/4 tsp. salt
1/4 cup of breadcrumbs (unseasoned)
2 cups of light olive oil (frying)
1 tbl. of extra virgin olive oil

Preparing the Mix

Rinse and clean the silverfish Rosemarina. Season the flour with black pepper and dredge the fish. Beat 2 eggs into a bowl, add cheese, basil, parsley flakes, chopped garlic (very fine); salt, battered silverfish, 1 tbl. of extra virgin olive oil and 1/4 cup of breadcrumbs and mix. Prepare round shaped patties (similar to small hamburgers) and set aside.

Frying the Patties

In a large frying pan, heat 2 cups of light olive oil until hot but not burning. Place the patties into the oil and fry on each side for approximately 3-5 minutes until golden brown. Remove and place on paper-lined tray to remove any excess oil. Let them stand for 2-3 minutes, then serve.

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