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Peloponnesian Fish Fillet

Greek.Cookery's picture
  Frozen haddock/Flounder 2 Pound
  Lemons 2 , juiced
  Monosodium glutamate To Taste
  Salt To Taste
  Flour 1 Cup (16 tbs)
  Salad oil 1 Cup (16 tbs)
  Oregano 2 Teaspoon

While still frozen, cut each pound of fish into 6 pieces.
Place in bowl and add lemon juice, monosodium glutamate, and salt.
Allow to marinate for several hours.
Put flour in small paper bag.
Heat oil in skillet.
Put each piece of fish in flour bag and shake until well coated.
Fry in hot oil until golden brown on both sides, being care ful not to overcook. (Overcooking causes the fish to become too dry.)
Place cooked fish in bowl.
Drain off all but 1/4 cup oil in skillet, leaving bits of browned flour on bottom.
Add oregano.
Add the liquid in which the fish was marinated and cook, stirring in all brown bits from bottom and sides of skillet, until sauce is thickened.
If necessary, add a little water and more salt to taste.
Pour sauce over fish and cover bowl.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3285 Calories from Fat 2070

% Daily Value*

Total Fat 234 g360.2%

Saturated Fat 10.9 g54.3%

Trans Fat 3.9 g

Cholesterol 640 mg213.3%

Sodium 1382.3 mg57.6%

Total Carbohydrates 114 g38.1%

Dietary Fiber 13.1 g52.4%

Sugars 0.7 g

Protein 183 g366.8%

Vitamin A 14.5% Vitamin C 157.2%

Calcium 24.7% Iron 61.2%

*Based on a 2000 Calorie diet

Peloponnesian Fish Fillet Recipe