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Fried Fish With Tomato - And - Egg Sauce
(Cardillo)
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| What You Need: |
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A 2- to 2½ -pound porgy or perch or other firm, white-fleshed fish, cleaned, with head and tail reserved, and the body cut crosswise into l-inch-thick steaks
1 tablespoon plus 1 teaspoon salt
1 cup plus 2 tablespoons vegetable oil
1 teaspoon finely chopped garlic
1/3 cup coarsely chopped onions
1 small tomato, washed, stemmed and finely chopped
1 cup water
2 eggs, lightly beaten
¼ cup finely chopped scallions, including the green tops
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| How To Cook: |
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1. Wash the fish (including the head and tail) under cold running water and pat the pieces completely dry with paper towels. Sprinkle the fish evenly on all sides with the tablespoon of salt.
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2. In a heavy 10- to 12-inch skillet, heat 1 cup of oil over moderate heat until it is hot but not smoking. Add all the fish, arranging the pieces in one layer. Fry for 5 or 6 minutes on each side, or until each piece is crisp and richly browned.
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3. With tongs transfer the fish to a plate and drape foil loosely over it to keep it warm. Discard the oil in the skillet.
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4. Wash and dry the skillet, and in it heat the remaining 2 tablespoons of oil until a light haze forms above it. Drop in the garlic and stir for a minute or so until it browns lightly.
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5. Then add the onions and, stirring frequently, cook for about 5 minutes until they are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomato and continue to cook for 3 or 4 minutes.
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6. Stir in the cup of water and teaspoon of salt and return the fish to the skillet, a piece at a time. Pour in the eggs and stir them gently into the sauce. Cook for a minute or so until the eggs form soft, creamy curds.
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7. Sprinkle the top with the scallions and serve at once, directly from the skillet.
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