Ingredients:
1 kilo of small fish (bogue, pandora, mackerel, mullet)
½ glass of oil
¼ glass of vinegar or less (it depends on how tangy the vinegar is)
¼ glass of water
1 - 1½ spoonful of flour
A little bit of salt
Black pepper or hot red pepper
2-3 peeled cloves of chopped garlic
2 red crashed and melted tomatoes
2 leaves of laurel
1 small branch of rosemary
¼ glass of water
A little tomato paste
Instructions:
Fry the fish and then put them in a deep big plate. In a clean pan, pour oil and when it reaches high temperature, pour the flour and mix it until it is browned. Add the vinegar, the water, the garlic, the laurel, the salt, the crashed tomatoes and the rosemary. Mix it until the sauce gets curdy, in a low temperature. Last but not least, add the pepper. When it thickens, pour it on the fish.
Notes:
a) In the same way, you can fry salted Cod.
b) You can sauté the garlic with the flour, so it can brown.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'
