Liturgical Year : Recipes : Marinated Fried Sole

Catholic Recipe: Marinated Fried Sole

INGREDIENTS

1/4 cup flour
salt, pepper
1/8 teaspoon ground cinnamon
2 large soles, cut in fillets, skinned
3 tablespoons vegetable oil
3 onions, chopped
1/4 cup pine nuts
1/4 cup raisins
1 cup wine vinegar

Details

Serves: 4-6

Prep Time: 30 minutes

Difficulty: ★★★☆

Cost: ★★★☆

For Ages: 15+

Origin: Italy

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Also Called: Sogliola in "Saor"

DIRECTIONS

Mix flour, seasonings; rub well into fish; reserve. Heat oil in saucepan. Sauté onions 10 minutes. Put fish, nuts, raisins, vinegar in pan with onions. Bring to boil. Drain sauce from fish. Chill sauce and fish separately. Combine and serve. Yield, 4-6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965