Scapece gallipolina

Posted on Mar 6 2014 by Redazione

scapece“Scapece gallipolina” is fried fish marinated in saffron, vinegar and breadcrumbs. It is a typical dish of the city of Gallipoli, in Salento.

1 kg small fish (e.g. whitebait)
250 mg powdered saffron
evo oil
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.