Peloponnesian Fish Fillet
|Frozen haddock/Flounder||2 Pound|
|Lemons||2 , juiced|
|Monosodium glutamate||To Taste|
|Flour||1 Cup (16 tbs)|
|Salad oil||1 Cup (16 tbs)|
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 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.