Cooking Method: Pan-Fried
Yield: Makes 4-6 servings.
- Olive oil, for frying
- 2 1/4 lbs. (1 kg.) whole bogue, red mullet, or other small fish, gutted and scaled
- 1 Tbsp. all-purpose flour, plus more for dredging
- 2 garlic cloves, chopped
- 1 cup white wine vinegar
- 1/2 cup water
- 2 sprigs fresh rosemary
- Salt and freshly ground black pepper
- Lightly dredge the fish in flour.
- In a large, heavy skillet, heat 1 inch (2.5 cm) of olive oil until the oil ripples. Add the dredged fish a few pieces at a time and pan-fry until golden, turning once, about 7 to 10 minutes per side depending on the size of the fish. Remove and drain on paper towels. Continue until all the fish is cooked.
- At this point, you can serve the fish hot, or let it cool and continue to make the sauce.
- Strain the cooking oil through a fine-mesh sieve. Wipe the skillet dry and pour the oil back in the skillet.
- Add the garlic and cook for a few seconds over low heat to soften. Add 1 tablespoon flour and whisk to thicken and keep from lumping. Add the vinegar, water, and rosemary. Cook the sauce for a few minutes until it becomes creamy and thick. Season to taste with salt and pepper. Pour over the fish and serve. Alternatively, reserve the sauce for cold, leftover fried fish.
“Ikaria: Lessons on Food, Life and Longevity From the Greek Island Where People Forget to Die” by Diane Kochilas.