Gourmet Tuyo in Spicy Oil

Method

1. Inspect the tuyo and discard any fish with mold, damp patches, or a rancid odor. Brush off loose scales but keep the fish dry; rinsing introduces moisture that will make hot oil spit.
2. Heat the neutral oil in a wide pan over medium heat. Fry the tuyo in batches for 6–8 minutes total, turning as needed, until crisp and the vigorous moisture bubbling has nearly stopped; drain and cool completely.
3. Once cool enough to handle, remove the heads, guts, main bones, and loose scales. Keep the fillets in large pieces and discard any meat that looks spoiled.
4. Wash a 600–750 ml heatproof jar and lid, or two smaller jars, in hot soapy water. Sanitize them with a dishwasher sanitize cycle or according to the jar manufacturer's directions, then cool and air-dry completely. This is refrigerator food, not a shelf-stable canning method.
5. Bring the cane vinegar to a boil in a small nonreactive pan for 1 minute, then pour it into a clean bowl to cool completely.
6. Combine the 3/4 cup oil, garlic, chiles, bay leaves, peppercorns, and paprika in a small pan. Heat on low for 5–7 minutes, just until the garlic is pale gold and fragrant; remove from the heat before it browns and cool completely.
7. Pack the cooled tuyo loosely in the dry jar. Pour in the cooled vinegar, then the cooled spicy oil and aromatics, using a narrow enough jar for the oil to cover the fish; seal, label with the date, and refrigerate immediately.
8. Use a clean dry spoon for every serving and return the jar promptly to a refrigerator at 4°C or colder. Eat within 4 days regardless of appearance, or freeze same-day portions for up to 1 month; never store the jar in a cupboard.