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home > recipes > seafood > psari tiganito me saltsa
from Chicago, IL 1/2 cup flour 1/2 tsp each salt and pepper 2 eggs, well beaten with 2 tbsp water 750 gm sole fillets 1/4 cup each olive oil and wine vinegar 3 - 4 cloves garlic, minced 1/2 tsp each dried rosemary, oregano and paprika lemon wedges and parsley for garnish Method In a small mixing bowl combine the flour, salt and pepper. Dip the fillets first in the egg mixture and then in the flour, coating each piece well. Repeat this process 2 - 3 times and then shake off whatever excess adheres. In a large skillet heat the oil and in this fry the fillets, several at a time, until golden brown. Set aside to drain on paper toweling. To the oil add the vinegar, garlic, rosemary, oregano and paprika and, over a low flame scrape the bottom and sides of the skillet well, until the sauce begins to bubble. Pour the sauce over the fish and serve immediately garnished with the parsley and lemon wedges.

Psari Tiganito me Saltsa


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keyword: psari
keyword: tiganito
keyword: saltsa
ethnicity: greek
recipes for seafood
recipes by dave
Email Address:
(posted November 17, 2003)

from Chicago, IL

1/2 cup
flour
1/2 tsp each
salt and pepper
2
eggs, well beaten with 2 tbsp water
750 gm
sole fillets
1/4 cup each
olive oil and wine vinegar
3 - 4 cloves
garlic, minced
1/2 tsp each dried
rosemary, oregano and paprika
lemon wedges and parsley for garnish

Method
In a small mixing bowl
combine the flour, salt and pepper. Dip the fillets first in the egg mixture and then in the flour, coating each piece well. Repeat this process 2 - 3 times and then shake off whatever excess adheres.
In a large
skillet heat the oil and in this fry the fillets, several at a time, until golden brown. Set aside to drain on paper toweling.
To the oil add the
vinegar, garlic, rosemary, oregano and paprika and, over a low flame scrape the bottom and sides of the skillet well, until the sauce begins to bubble.
Pour the
sauce over the fish and serve immediately garnished with the parsley and lemon wedges.



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