INGREDIENTS
2 lbs flounder or sole filets
3/4 cup vegetable oil
2/3 cup flour
salt and pepper
3 large onions, thinly sliced
1 cup cider vinegar
1 cup dry white wine
2/3 cup water
1/4 cup white raisins
4 bay leaves
1/4 cup pignoli nuts
DIRECTiONS
Wash filets and pat very dry. Cut into 3×4″ pieces. Add enough oil to cover bottom of large skillet and heat until very hot. Dredge fish pieces in flour, shaking to remove excess. Add just enough fish pieces to fit in bottom of pan and fry 2-4 minutes each side until brown. Transfer fish to glass or porcelain dish. Season with salt and pepper. Continue cooking all fish adding oil as needed. Add to pan remaining oil and onion. Turn down heat to low. Continue cooking about 15 minutes until the onions are very soft and tender. Add the vinegar, turning up the heat and boil for 5-7 minutes until the liquid is almost evaporated. Add the wine, turn down heat to medium and simmer 20 minutes. Add the water and raisins and simmer 5 minutes. Sprinkle the bay leaves and pianoli over the fish. Cover with foil and let marinate 12-24 hours in cool place. Serve at room temperature. Serves 8.