FISH PIQUANT - PSARI SAVORE

      Title: FISH PIQUANT - PSARI SAVORE
  Categories: Greek, Seafood
       Yield: 6 Servings
  
            Karen Mintzias
       1 kg Fish
            Seasoned flour
            Oil for frying
       3    Garlic cloves;
            - finely chopped
       1 ts Rosemary spikes
     1/4 c  Wine vinegar
     1/4 c  Dry white wine or water
  
   Any fish suitable for frying may be used - whole fish, fish slices or
   fillets.
   
   Coat with seasoned flour and shallow fry in hot oil until golden
   brown and cooked through.  Drain on absorbant paper and place in a
   single layer in a serving dish.  Keep hot.
   
   Drain most of the oil from the pan, leaving about 1 tablespoon.
   Return pan to heat and add garlic, rosemary and 3 teaspoons of the
   seasoned flour. Stir well and cook until flour is golden.
   
   Remove pan from heat and pour in vinegar, swirling pan contents to
   blend. Return to heat and stir in wine or water. Let sauce bubble
   gently for 1 minute.  Pour over sauce and serve immediately.
   
   Note: Trout is exceptionally good prepared this way.
   
   Source: The Greek Cookbook - by Tess Mallos ISBN: 1 86302 015 2
   
   Typed for you by Karen Mintzias
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