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Home > Recipes > Fried fish with rosemary

Fried fish with rosemary
( SERVES 4 )

Grant Allen

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Fried fish with rosemary

Photo by Doug Sherring

No ratings yet

Use blue cod, monk fish, snapper or hapuka - any fish that will not flake with a bit of handling will do the trick.

Ingredients

1 kg White fish
1 serving Flour, to dust the fish
2 cloves Garlic
1 serving Olive oil, for frying
1 tsp Fresh rosemary, or dried
1 Tbsp Flour
¼ cup White wine
¼ cup White wine vinegar

Directions

  1. Cut white fish into chunky, bite-sized pieces. Sprinkle with salt and dust with flour.
  2. Fry in hot olive oil and drain. Take the fish out of the pan and keep warm.
  3. Add a few cloves of finely chopped garlic and a teaspoon of fresh or dried rosemary spikes to the oil in the pan and sprinkle in a tablespoon of flour, stirring so it doesn't go lumpy (you don't need to cook the flour, this is not a roux base).
  4. Remove from the heat and add ¼ cup white wine and ¼ cup of white wine vinegar.
  5. Return to the heat and stir, incorporating all the pan scrapings and nice bits.
  6. To serve, pour the sauce over the fish and serve hot or cold.
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https://www.eatwell.co.nz/recipe/9311/Fried-fish-with-rosemary/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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