Place the garlic and mint in a small saucepan with the wine vinegar and set over medium-low heat. As soon as the vinegar starts to boil, lower the heat to below a
simmer and let the aromatics
steep in the vinegar until ready to serve.
Coat the bottom of a small
saucepan, over medium-high heat, with about 1 tablespoon of the oil. Add the bread crumbs and toast until they are golden brown and
crisp. Remove and set aside.
Place the flour in a shallow bowl and add the fish, to lightly coat. In a large saute pan, over medium-high heat, add half of the remaining olive oil.
Fry the fish on both sides until cooked through. As fish are fried, remove from the pan and
drain on a paper towel lined platter.
When all the fish have been fried, discard the oil and wipe out the pan. Add the remaining clean oil to the pan and set over very low heat to warm.
Layer the fish in a glass or ceramic dish, sprinkling each layer liberally with the toasted
bread crumbs and distributing the garlic and
mint from the vinegar
infusion. The top layer of bread crumbs should completely cover the
fish.
Combine the reserved warm vinegar and warm clean oil and pour over the bread crumbs. Cover the dish and refrigerate for 2 or 3 days before serving.
Tenderloin of Pork Hongroise with Crab Risotto and Tri-Pepper Sauce
