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Fried White Stumpnose Fish with Mediterranean Salsa
Ingredients:
 
any fresh white fish, such as steenbras or stumpnose 
salt and pepper 
cake flour 
oil 

Salsa:
 
125 ml peeled, seeded and chopped tomatoes 
15 ml chopped fresh fennel 
15 ml chopped fresh basil 
0.33 red pepper, seeded and diced 
0.33 yellow pepper, seeded and diced 
60 ml chopped chives 
30 ml chopped black olives 
70 ml verjuice 
30 ml verjuice syrup (optional) 
salt and black pepper 

Method:
 
Gut the fish and remove the gills and scales.
Season the fish well with salt and pepper and roll in flour to coat.
Heat enough oil in a large shallow pan and fry the fish for about 10 minutes on each side or until golden brown and done but still juicy.
Insert a knife into the flesh on the back of the fish – if it's no longer glassy and flakes easily the fish is done.
Serve immediately with salsa and roast vegetables in pittas. 

Salsa:
 
Blend all the ingredients and serve with the fish. 

Recipe From : YOU November 14, 2002