Photo by: Lord-Williams
OCast pes, peçe (dead or alive), Eng live fish. It is interesting to note that the Anón, Sent Soví’s recipes for “pez” or “pex” when when they should be for “pescado” as the fish is dead when prepared and consumed. See pescado. [Anón. Sent Soví. 1982: CLXXXXI: 199: CLXXXLIIII:200-201:CCII i:205-206:CCIII:207 etc.; Gázquez. Cocina. 2002:234: Sas 1976:468:481]
IN REFERENCE AS TO PREPARING SMALL FISH PRIOR TO FRYING ADAPTED FROM ANÓN, SENT SOVÍ #CLXXXXI QUI PARLA DE PEX MANT, ANS QUE·L FFRIGES, CON SA DEU FFER. p.199
1 lb small fish
1 c flour
salt to taste
olive oil for frying
Before frying a small fish, cut off gills and cover them with flour mixed with salt to taste.
Head olive oil and fry until done.
ANÓN, SENT SOVÍ #CLXXXXI QUI PARLA DE PEX MANT, ANS QUE·L FFRIGES, CON SA DEU FFER. p.199