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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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FRIED FISH IN VINEGAR SAUCE - PSARI SAVORI (PARVE) |
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INGREDIENTS: |
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- Olive oil, for frying
- 1 lb. mackerel, small seabass, or sea bream, cleaned with heads
left on.
- Matza "Cake Meal" for dredging "KP"
- 2 medium, sliced onion (check for infestation)
- 1/3 tsp chili pepper "KP"
- 3-4 cloves, chopped garlic
- 1 spring or 1 tsp dried leaves rosemary "KP"
- 2 Bay Leaf "KP"
- 1/2 cup red wine "KP"
- 1/2 cup red wine vinegar "KP"
- Salt
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INSTRUCTIONS: |
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- In a skillet, heat about 1 inch of olive oil over high heat
- Dredge the fish in the matza cake meal, shake to lose excess cake
meal, 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 cheeecloth, 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
translucent
- 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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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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