|Whitefish fillets||1 Pound (Firm)|
|Spanish onion||1 , sliced|
|Olive oil||1/2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm) , minced|
|Water||1/2 Cup (8 tbs)|
|Toasted coriander seed||1/2 Teaspoon|
|Egg||1 , well|
|Flour||3/4 Cup (12 tbs)|
|Vinegar||1/2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Sliced pimiento stuffed spanish olive||1/3 Cup (5.33 tbs)|
|Chopped onion||1/4 Cup (4 tbs)|
Sprinkle fish with salt; let stand 1/2 hour.
Slowly fry sliced onion in 1/2 cup oil in cast-iron frying pan.
Add garlic; fry 3 minutes.
Remove onion and garlic from oil with slotted spoon; place in saucepan.
Add 1/2 cup water, bay leaf, peppercorns, and coriander; simmer while frying fish.
Beat egg and 2 tablespoons water together.
Dip fish in egg wash, then in flour.
Fry in seasoned oil until golden brown.
Drain on brown paper bag.
Add vinegar and 3 tablespoons oil to onion and spice mixture.
Remove bay leaf, peppercorns, and coriander seeds.
Pour sauce over fish; garnish with olives and chopped onion.
Serving size Complete recipe
Calories 2571Calories from Fat 1737
% Daily Value*
Total Fat 195 g300%
Saturated Fat 27 g135%
Trans Fat 0 g
Sodium 3542 mg147.58%
Total Carbohydrates 98 g32.7%
Dietary Fiber 7 g28%
Sugars 8 g
Protein 105 g210%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet