| How To Cook: |
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1. Cut the fish into strips about ¾ inch wide and 3 inches in length.
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2. Heat the oil in a deep pan until smoking hot. Toss the fish in seasoned flour, put into a frying basket and fry until they are golden-brown.
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3. Drain well and pile on a hot dish in a pyramid, and serve with a sauce.
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SAUCE:
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1. Heat 1 tablespoon olive oil and fry the chopped onion and garlic.
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2. Slice the pepper and tomatoes and put into the pan with the bay leaf, seasoning and a few herbs (including tarragon if available).
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3. Add ½ pint water and the white wine and simmer gently for 20 minutes.
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4. Meanwhile beat together the fat and flour.
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5. Sieve the contents of the pan, then return them to the pan with the creamed flour and continue stirring until the sauce thickens; boil for 3 minutes before serving.
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6. This sauce is good with various types of fish.
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