Baits are those little fish that are used to catch bigger fish, and they are an inexpensive way to make a meal. Here the baits are thinly sliced and coated not once but twice in a flavorful sauce that includes fresh lemon juice, bay leaves, garlic, vinegar, and red wine, the combination of which could make anything taste worth eating. As does frying, and this recipe has you do so in lard, though vegetable oil would also get the job done.
- 1 kilogram liver (sliced thin)
- 1 lemon
- 5 bay leaves
- 6 garlic cloves
- 1 cup vinegar
- 1/2 cup red wine
- salt (to taste)
- 2 onions (medium)
- In a bowl, combine all seasoning ingredients. Dip each liver slice in the sauce and let sit, then dip them again.
- For frying: Heat a tablespoon of lard and a tablespoon of margarine in a skillet. Once melted, add half an onion, thinly sliced, and some liver slices. Repeat the process until the liver is fried. If necessary, add more seasoning sauce and margerine. Serve with boiled potatoes.