1 kg small fish (e.g. whitebait)
250 mg powdered saffron
1 l (2 pts) white wine vinegar
Clean the fish very well, dip in flour and fry in a pan with ample hot oil.
In a bowl dissolve the saffron in the vinegar. Wet the breadcrumbs in the mixture.
Arrange the fried fish in layers in a bowl. Add the moistened breadcrumbs, filling to the top edge.
Marinate for at least 24 hours before serving.