Fried Canocchie (Emilia-Romagna)

Fish

Ingreidents

Canocchie - 4 1/2 pounds

Soft breadcrumbs - 5 tbsps

Garlic, finely chopped - 2 cloves

Parsley, finely chopped - 3-4 sprigs

Olive oil - 8 tbsps

Salt

Flour

Oil for deep frying

Clean the cannochie and make a cut across their backs with a pair of sharp pointed scissors. Mix the breadcrumbs, garlic, parsley and olive oil to a paste ; season with salt. Put a little of this mixture into the incisions in the cannochie. Dust them with flour and fry quickly in deep hot oil. Drain on absorbant paper and serve very hot.

Serves 6