Fried fish with Mediterranean salsa

Recipe from: 11/14/2002 12:00:00 AM
Ingredients 15
Servings 2
Time

Ingredients

  • any fresh white fish, such as steenbras or stumpnose
  • salt and pepper
  • cake flour
  • oil
  • SALSA
  • 125
    ml
    peeled, seeded and chopped tomatoes
  • 15
    ml
    chopped fresh fennel
  • 15
    ml
    chopped fresh basil
  • 0.33
    red pepper, seeded and diced
  • 0.33
    yellow pepper, seeded and diced
  • 60
    ml
    chopped chives
  • 30
    ml
    chopped black olives
  • 70
    ml
    verjuice
  • 30
    ml
    verjuice syrup (optional)
  • salt and black pepper
 

Method

 
Gut the fish and remove the gills and scales.
Season the fish well with salt and pepper and roll in flour to coat.
Heat enough oil in a large shallow pan and fry the fish for about 10 minutes on each side or until golden brown and done but still juicy.
Insert a knife into the flesh on the back of the fish - if it's no longer glassy and flakes easily the fish is done.
Serve immediately with salsa and roast vegetables in pittas.
SALSA
Blend all the ingredients and serve with the fish.
 

Read more on: fish/seafood  |  shallow-fry
 

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