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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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SAEED'S
FRIED FISH in VINEGAR SAUCE -- PSARI SAVORI (PARVE)
| INGREDIENTS: |
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Olive
Oil, for frying "SITIA Brand"
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1 lb. mackerel,
small seabass, or sea bream, cleaned, with heads
left on.
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Matza
"Cake" Meal, for dredging (KP)
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2 medium,
sliced Onion (check for infestation)
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1/3
teaspoon Chili Pepper (KP)
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3 -4
cloves, chopped Garlic
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1 sprig
or 1 teaspoon dried leaves Rosemary (KP)
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2 Bay
Leaf (KP)
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1/2
cup Red Wine (KP)
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1/2
cup red wine Vinegar (KP)
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Salt
(KP)
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| INSTRUCTIONS: |
- 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 cheesecloth, 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 |
!בתיאבון
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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