INGREDIENTS

INSTRUCTIONS

In a large deep skillet heat 1 inch of the vegetable oil to 375F. and in it
fry the potatoes, peeled, halved lengthwise, and cut crosswise 1/4 inch
thick, in 2 batches for 8 minutes, or until they are golden brown. Transfer
the potatoes with a slotted spoon to paper towels to drain and sprinkle
them with salt to taste. In a small bowl combine the fish with the milk.
Put the seasoned flour in a bowl, remove the fish strips from the milk,
letting the excess drip off, and dredge them, a few at a time, in the
flour, shaking off the excess. Reheat the vegetable oil to 375F., in it fry
the fish in 2 batches for 3 to 5 minutes, or until it is golden brown, and
transfer it with a slotted spoon to paper towels to drain. In a large
baking dish combine the fish and the potatoes.
In a large skillet cook the garlic in the olive oil over moderate heat,
stirring, until it is golden, add the onion, the bell pepper, and the
oregano, and cook the mixture over moderately low heat, stirring, for 5
minutes. Add the wine, the vinegar, the sugar, and salt and black pepper to
taste, boil the liquid for 2 minutes, and pour the mixture over the fish
and potatoes. Chill the mixture, covered, for at least 8 hours or
overnight. Let the mixture stand at room temperature for 30 minutes before
serving.
Serves 6 to 8 as a first course or luncheon entree.
Gourmet May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”