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.

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