Fish piquant - psari savore

Yield: 6 servings

Measure Ingredient
\N \N Karen Mintzias
1 kilograms Fish
\N \N Seasoned flour
\N \N Oil for frying
3 \N Garlic cloves; finely chopped
1 teaspoon Rosemary spikes
¼ cup Wine vinegar
¼ cup Dry white wine or water

Any fish suitable for frying may be used - whole fish, fish slices or fillets.

Coat with seasoned flour and shallow fry in hot oil until golden brown and cooked through. Drain on absorbant paper and place in a single layer in a serving dish. Keep hot.

Drain most of the oil from the pan, leaving about 1 tablespoon.

Return pan to heat and add garlic, rosemary and 3 teaspoons of the seasoned flour. Stir well and cook until flour is golden.

Remove pan from heat and pour in vinegar, swirling pan contents to blend. Return to heat and stir in wine or water. Let sauce bubble gently for 1 minute. Pour over sauce and serve immediately.

Note: Trout is exceptionally good prepared this way.

Source: The Greek Cookbook - by Tess Mallos ISBN: 1 86302 015 2 Typed for you by Karen Mintzias

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