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Marinated Fried Flounder w/ Potatoes & Onions

 

Ingredients

• vegetable oil for frying the potatoes and the fish
• 2 russet (baking) potatoes
• 1 pound skinless flounder or orange roughy fillets, cut into 2- by 1/2-inch strips
• 1/3 cup milk all-purpose flour seasoned with salt and pepper for dredging the fish
• 4 garlic cloves, halved
• 1/4 cup olive oil
• 2 1/2 cups thinly sliced red onion
• 1 green bell pepper, cut into thin rings
• 1/2 teaspoon dried oregano
• 3/4 cup dry white wine
• 1/2 cup white-wine
• vinegar 1 teaspoon sugar

 

In a large deep skillet heat 1 inch of the vegetable oil to 375 degrees F. and in it fry the potatoes, peeled, halved lengthwise, and cut crosswise 1/4 inch thick, in 2 batches for 8 minutes, or until they are golden brown. Transfer the potatoes with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. In a small bowl combine the flounder with the milk. Put the seasoned flour in a bowl, remove the flounder strips from the milk, letting the excess drip off, and dredge them, a few at a time, in the flour, shaking off the excess. Reheat the vegetable oil to 375 degrees F., in it fry the flounder fillets in 2 batches for 3 to 5 minutes, or until it is golden brown, and transfer them with a slotted spoon to paper towels to drain. In a large baking dish combine the flounder and the potatoes.

 

In a large skillet cook the garlic in the olive oil over moderate heat, stirring, until it is golden, add the onion, the bell pepper, and the oregano, and cook the mixture over moderately low heat, stirring, for 5 minutes. Add the wine, the vinegar, the sugar, and salt and black pepper to taste, boil the liquid for 2 minutes, and pour the mixture over the flounder and potatoes. Chill the mixture, covered, for at least 8 hours or overnight. Let the mixture stand at room temperature for 30 minutes before serving.

 

Serves 6 to 8.

 

 

This recipe has been generously contributed by www.fishingworks.com.

 

 

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