Fried fish with rosemary
( SERVES 4 )
Publication: Herald on Sunday
Photo by Doug Sherring
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
- Cut white fish into chunky, bite-sized pieces. Sprinkle with salt and dust with flour.
- Fry in hot olive oil and drain. Take the fish out of the pan and keep warm.
- 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).
- Remove from the heat and add ¼ cup white wine and ¼ cup of white wine vinegar.
- Return to the heat and stir, incorporating all the pan scrapings and nice bits.
- To serve, pour the sauce over the fish and serve hot or cold.
https://www.eatwell.co.nz/recipe/9311/Fried-fish-with-rosemary/
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