A fish recipe from the Irpinia peasant cuisine, a dish of the tradition frequented especially when important holidays of the year approach.

You first need to boil the fish previously soaked. Then you can prepare the fried garlic with abundant extra virgin olive oil and cook until it has golden and remove it before putting out the fire. Pour some dried crusco peppers, after having removed the stalk and part of the seeds.

You only need to cook them for a few seconds and make sure that you do not burn them. Set aside to cool. In the oil of the peppers, put the fish, and heat it up making sure that you don’t fry it. Serve the fish with the condiment and complete with the crusco peppers.