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| Fried Fish in Vinegar Sauce -- Psari Savori |
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| Ingredients |
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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
Salt
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| Preparation |
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. |
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