California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Spanish Fried Fish

Salt and dip Barracuda or any tender fish in a batter made of egg, flour, milk and salt. Fry in deep hot olive oil. Serve with sauce made by browning tablespoon onion in tablespoon olive oil, adding tablespoon flour and browning, then add one cup tomatoes, two tablespoons green or red chile pulp, salt; cook and pour across center of fish, allowing brown crisp ends to show. Garnish with slices of sweet green pepper, lemon and parsley.