Greek Cuisine and Food

Home Contact Us Privacy Policy

Sponsored by

   Greek Cooking
        Featured Cooking
        Traditional Cooking
        More Resources
   Greek Restaurants
   and Dining Guides
   Food and Delicacies
   from Greece
  Sauces and Dressings
  Egg Dishes
  Sea Food
  Macaroni and Rice
  Meat Dishes
  Poultry and Game
  Pastry and Desserts
  Baked Fish I -- Psari Sto Foruno
  Baked Shrimp With Feta Cheese -- Gharithes Me Feta
  Fried Cod -- Bakaliaros Tighanitos
  Fried Fish in Vinegar Sauce -- Psari Savori
  Mussels or Shrimp in White Wine -- Saganaki
  Octopus With Sauce -- Ktapothi Me Saltsa




hosted by


Fried Fish in Vinegar Sauce -- Psari Savori
for frying Olive Oil
1 lb., goat fish, mackerel, small seabass, or sea bream, cleaned, with heads left on. Fish
for dredging Flour
2 medium, sliced Onion
1/3 teaspoon Chili Pepper
3 -4 cloves, chopped Garlic
1 sprig or 1 teaspoon dried leaves Rosemary
2  Bay Leaf
1/2 cup Red Wine
1/2 cup red wine type Vinegar

In a skillet, heat about 1 inch of olive oil over high heat. Dredge the fish in the flour, shake to lose excess flour, and fry on both sides until golden. Be careful not to overcook. Place fish on paper towels to drain.

Pass the cooking oil through a fine sieve or cheesecloth, wipe the skillet with paper towels, and pour the clean oil back in. Heat over medium heat and saute the onion for 3 minutes or until transluceent.

Add the chili pepper and the garlic to the skillet. Return the fish to the skillet, and add the rosemary and bay leaves. Pour the wine and vinegar over and simmer for about 5 minutes. Season with salt. Serve fish with the sauce, warm or cold.


I would like to receive updates and special offers from GreekCuisine and affiliates.

Copyright 2001 - 2008 All rights reserved. is part of the network
2665 30th Street Suite 214, Santa Monica, CA 90405 USA