Fried Fish with Rosemary
( SERVES 4 )
This easy fruity tart will transport you to December. The mulled berries are also delicious served warm over ice cream.
I smoked the chicken for these patties, which gave it an amazing flavour. If you don’t have a smoker or don’t want to smoke it, then cooking it on an open flame on the barbecue is just as good.
(You can click on ingredients to see more related recipes)
|1 kg||White fish, firm|
|1 to dust||Salt|
|1 to dust||Flour|
|1 to fry||Olive oil|
|2||Garlic cloves, (a few)|
|1 tsp||Fresh rosemary, or dried|
|¼ cup||White wine|
|¼ cup||White wine vinegar|
- Cut white fish into chunky, bite-sized pieces. We used blue cod, or try monk fish, snapper or hapuka, any fish that will not flake with a bit of handling.
- 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.