|Snapper fillets||2 Pound|
|Olive oil||2 Cup (32 tbs) (For Deep Frying)|
|Batter||1 Cup (16 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Onion||1 , sliced|
|Sweet gherkins||2 Tablespoon|
|Black olives||1 Tablespoon|
|Green olives||1 Tablespoon|
Cut the fillets into 1 inch (2 1/2 cm) cubes and coat the fish in the batter and fry in olive oil.
Let drain and cool.
Mix wine, olive oil and vinegar, dash of mustard, salt and pepper, sliced onion rings, gherkins (about 4 slices), olives, capers and juice of 1 lemon.
Cover the fish and let stand in this marinade for about 2 hours at room temperature before serving serve cold with either tartare, egg or mayonnaise sauce.