Lamprey fried in marinade

My lamprey, put it in a large container and cover with salt. We leave them to stand like this for half an hour, after which we remove the mucus from the lamprey bodies with the help of a cloth. Just clamp it with your hand and hold it from the tail to the head, after which I wash them.

The heads can be cut off, or you can leave. Some people like them to taste. After cutting off the heads, we wash them again and blot them with a paper towel. Lampreys have practically no insides, so they do not need to be gutted. Cut the lamprey into pieces 8-10 cm in length.

In a large bowl, sift the flour, add salt, ground black pepper to it, mix. In this mixture, we roll the pieces of lampreys well.

On medium heat, heat a frying pan with vegetable oil. Spread the panicked pieces of lampreys, fry on both sides until golden brown. We put the finished pieces on a paper towel to absorb excess fat. We are waiting for the lampreys to cool down completely.

We prepare the marinade, for which we pour water into a saucepan, add salt, granulated sugar, sweet peas and black pepper, bay leaves. Put the pan on medium heat, bring the contents to a boil, pour vinegar, mix and remove the marinade from the heat.

Peel the onion. My cucumber and carrot, peel the carrots. Now we cut the cucumber, carrot and onion into thin circles. Finely chop the chili pepper (optional).

We put the fried pieces of lampreys in sterilized small jars, distribute the circles of vegetables on top, and then pour everything with marinade. We close the jars hermetically and leave them to cool under a blanket at room temperature. When the cans are completely cooled, we put them in the refrigerator for storage.

Lampreys will be ready for consumption in two days.

Bon appetit!