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Name: Fried Fish with Garlic Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 1/2 tb olive oil; 5 tb Cold water; (peeled and roughly chopped); Lemon Wedges for garnish; 4 sl Bread, crusts trimmed; 1 1/2 tb Water (optional); Salt and pepper; 1 pn Salt; Oil for frying; 4 cl Garlic,; 2 lb Fresh Anchovies or Whitebait; 2 tb Lemon juice; (soaked in water for 10 min); 1 c All-purpose flour; 2 ts Fresh Parsley, chopped

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INGREDIENTS

4 1/2 tb olive oil
5 tb Cold water
(peeled and roughly chopped)
Lemon Wedges for garnish
4 sl Bread, crusts trimmed
1 1/2 tb Water (optional)
Salt and pepper
1 pn Salt
Oil for frying
4 cl Garlic,
2 lb Fresh Anchovies or Whitebait
2 tb Lemon juice
GARLIC SAUCE
(soaked in water for 10 min)
1 c All-purpose flour
2 ts Fresh Parsley, chopped

Servings

INSTRUCTIONS

1) Sift the flour into a deep bowl with the salt. Gradually stir in the water in the amount needed to make a very thick batter. 2) Heat enough oil for frying in a large, deep pan. A deep-sided saute pan is ideal. 3) Take 3 fish at a time and dip them into the batter together. Press their tails together firmly to make a fan shape. 4) Lower them carefully into the oil. Fry in several batches until crisp and golden. Continue in the same way with all the remaining fish. 5) Meanwhile, squeeze out the bread and put in a food processor with the garlic and lemon juice. With the processor running, add the oil in a thin steady stream. Add water if the mixture is too thick and dry. Add salt and pepper and stir in parsley by hand. When all the fish are cooked, sprinkle lightly with salt and arrange on serving plates with some of the garlic sauce and lemon wedges. From the kitchen of Pegyy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120

NOTES

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Fried Fish with Garlic Sauce

4 1/2 tb olive oil
5 tb Cold water
 (peeled and roughly chopped)
 Lemon Wedges for garnish
4 sl Bread, crusts trimmed
1 1/2 tb Water (optional)
 Salt and pepper
1 pn Salt
 Oil for frying
4 cl Garlic,
2 lb Fresh Anchovies or Whitebait
2 tb Lemon juice
 GARLIC SAUCE
 (soaked in water for 10 min)
1 c All-purpose flour
2 ts Fresh Parsley, chopped

1) Sift the flour into a deep bowl with the salt. Gradually stir in the     water in the amount needed to make a very thick batter.    2) Heat enough oil for frying in a large, deep pan. A deep-sided saute pan     is ideal.    3) Take 3 fish at a time and dip them into the batter together. Press     their tails together firmly to make a fan shape.    4) Lower them carefully into the oil. Fry in several batches until crisp     and golden. Continue in the same way with all the remaining fish.    5) Meanwhile, squeeze out the bread and put in a food processor with the     garlic and lemon juice. With the processor running, add the oil in a     thin steady stream. Add water if the mixture is too thick and dry. Add     salt and pepper and stir in parsley by hand. When all the fish are     cooked, sprinkle lightly with salt and arrange on serving plates with     some of the garlic sauce and lemon wedges.    From the kitchen of Pegyy and Bruce Travers, Cyberealm BBS Watertown NY  315-786-1120

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Nutrition

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Serving Size: 1 Serving (314g)
Recipe Makes: 4 Servings

Calories: 218
Calories from Fat: 100 (46%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 437.2mg		15 %
Potassium 80.3mg		2 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 25.2g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 218

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