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Here is an old time Greek recipe for Marinated
Fish. If we ever caught too many fish for a meal,
my father would treat them thus. Sometimes the
numbers went into the 30s and the more fish that
went into the pan the better the sauce.
As kids returning from school, hungry as a bear
we would have a fish before supper. We cooked
them with their heads on considering decapitating
a fish an barbarian act. My mothers family, being
English, would sort of recoil when anything but a
trout was cooked with its head on. When fish were
too big we would split them and cut them into
convenient sized pieces. I hope that someone tries
this. ~ Snipe
10 panfish
salt and pepper
flour to coat fish for frying
olive oil (other vegie oil can be used)
Sauce
3 cloves garlic (fine Chop)
2 bay leaves
rosemary (I use about 3 tablespoons)
1 cup vinegar with 1 tablespoon sugar
1 tablespoon flour
Method
1. Clean and scale fish.
2. Soak in salted cold water for 15 min. (not
necessary for salt water fish or trout). Pat dry.
3. Slash the largest 3 fish if there is a large
variation in size.
4. Shake the fish in a bag containing seasoned flour.
5. Fry the fish a few at a time in hot olive oil
until they sputter. Set aside in a dish large
enough to hold fish.
6. Pour excess oil from frying pan.
7. Deglaze the pan with the vinegar mixture, add
the rest of the sauce ingredients except flour.
8. Simmer for 15 min.
9. Add the flour and wisk or stir well well
(cook until the flour is done)
10. Pour sauce evenly over fish...cover and refrigerate.
11. Wait at least 24 hours...preferably more.
I have eaten these fish at least a week after
cooking but it is said that they will improve
in taste for several weeks, Dang I can't wait
that long! This method was used before automatic
refrigeration when the fish were kept in crocks
in the coolest place in the house. ~ William Lavris
Do you have a favorite fish recipe? Or neat fish
cooking method? Share them with us here!
Send to
publisher@flyanglersonline.com.
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