Fried Fish with Garlic and Rosemary (Psari Savoro)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
900g/2 lb whole fish or fish fillets salt olive oil, for shallow frying
plain flour 3 cloves garlic, finely sliced 2 teaspoons fresh rosemary leaves
125 ml/4 fl oz red wine vinegar



1 Scale and clean the fish if necessary. Rinse, pat dry with kitchen paper and season with salt. If using whole fish, cut 2-3 shallow diagonal slashes on each side. Cover and refrigerate for 1 hour if possible.
2 Coat the fish in flour and shake off the excess. Heat the olive oil poured to a depth of 6 mm/1/4-inch in a frying pan, add the fish and cook for about 5 minutes on each side for whole fish or 2 minutes on each side for fillets, until it is browned and the flesh flakes when tested with a knife point. Remove to a warmed serving dish.
3 Drain the oil from the pan and reserve. Whipe the pan out with kitchen paper to remove any burnt flour. Return about 2 tablespoons of oil to the pan. Add the garlic and rosemary and cook gently until the garlic is just lightly browned, pressing the rosemary with a fork to release the flavour. Remove the pan from the heat and pour in the vinegar. Swirl it in the pan-take care as it will sizzle. Pour immediately over the fish and serve hot.

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