Herbed Fried Fish
(Psari Tiganito me Saltsa)

by Daniel Rogov

1/2 cup flour
1/2 tsp. each salt and pepper
2 eggs, well beaten with 2 Tbsp. water
750 gr. sole fillets
1/4 cup each olive oil
1/4 cup wine vinegar
3 - 4 cloves garlic, minced
1/2 tsp. each rosemary, oregano and paprika
lemon wedges and parsley for garnish

In a small mixing bowl, combine the flour, salt and pepper. Dip the fillets first in the egg mixture and then in the flour, coating each piece well. Repeat this process 2-3 times and then shake off whatever excess adheres.

In a large skillet, heat the oil and fry the fillets, several at a time, until golden brown. Set aside to drain on paper toweling. Add the remaining ingredients (except the parsley and lemon wedges) to the oil and, over a low flame, stirring, scrape the bottom and sides of the skillet well, until the sauce begins to bubble. Pour over the fish and serve immediately, garnished with the parsley and lemon wedges.

Serves four to six.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.