Psaria Skordhalia me Dendrolivano
The
rosemary, garlic, and vinegar in this recipe add a delicious distinction
to simple fried fish.
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INGREDIENTS:
Fried
Fish:
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3 pounds firm fleshed fish, fillets or whole* (smelts, trout, red snapper, catfish, etc.)
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Salt and pepper to taste
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Flour
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Vegetable oil
Sauce:
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3 tablespoons flour
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1 cup hot water
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1/2 cup white wine vinegar
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2 teaspoons dried rosemary
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3 cloves garlic, minced
DIRECTIONS:
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Wash the fish well under running water; pat dry with paper towels.
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Season the fish with salt and pepper.
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Season flour with salt and pepper.
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Dredge fish in the flour and shake off the excess.
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Heat ¼ - 1/2 inch of oil in a skillet.
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Fry the fish over medium heat until golden brown on both sides and cooked through. Place fish in a deep serving dish.
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Strain 3 tablespoons frying oil into a saucepan.
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Saute the garlic until it is light gold.
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Add 3 tablespoons flour, stirring mixture to blend well.
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Allow oil/flour mixture to cook and bubble at least one minute.
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Slowly add the hot water, vinegar and the rosemary, stirring continuously.
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Cook mixture until thickened.
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Season with salt and pepper to taste.
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Simmer for 2-3 minutes.
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Pour sauce over the fish.
The
longer the fish stand covered in sauce, the more pronounced the flavors.
This may be eaten hot, room temperature, or cold.
* Whole fish should be cleaned and gutted, but heads may be left on (yum!).
