Pickled Fried Fish
Poisson en Esabèche
- 2 lbs. Fish fillet firm white fish, cut into pieces
- Oil for frying
- 3 Onions sliced
- 1 chili pepper seeded and finely chopped
- 1/3 Cup White-wine vinegar
Lightly salt fish on both sides, pat dry, and fry in medium hot oil until sightly golden and flesh begins to flake. Drain on paper towels.
Fry onions with chili pepper in 4 tablespoons of oil until very soft. Add vinegar and simmer for 5 minutes. Let cool and pour over fish.
Cover and refrigerate for +4 hours. Serve cold garnished with olives and hard-boiled eggs.