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2 1/2 lbs.thick whitefish steaks.
flour
olive oil for deep frying
salt
generous pinch of saffron
5 cups of white wine vinegar
Lightly coat the fish steaks with flour, and fry until golden. Drain on paper towel and sprinkle with salt. Dissolve the saffron in a little bit of the vinegar, then add it to the rest of the vinegar. Place vinegar in a pan, and bring to just boil, then remove from flame. Cover the bottom of an earthenware dish with a layer of fish steaks, and sprinkle with some of the vinegar. Add remaining fish, and pour over the rest of the vinegar. Cover the dish, and place in a cool spot for 24 hours. When ready to eat drain all vinegar from dish.
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