Marinated fried Fish (Psari Savoro)
This is a classic Cypriot cold fish dish that is either served as a starter or as part of a Meze dish in Cyprus (snacks typically served with drinks and can be found in restaurants, bars and taverna all over the island). For this dish, really small fish like sprats or anchovies (Turkish: hamsi) are best. If using this size of fish there is no need to clean them, as they can be eaten whole after frying.
To remember my former article about “Cypriot Food and Beverage Traditions” – click here!
1 kg fish (small size – e.g. hamsi)
5 tbs olive oil
3-4 cloves garlic, roughly chopped
2-3 sprigs rosemary
2 cups wine vinegar (+ 1/2 cup water, if weaker vinegar is preferred)
1-1 1/2 heaped tsp flour
– Fry the fish and place in a dish after draining on absorbent paper.
– Sauté the garlic.
– Dissolve the flour in a little of the vinegar and then combine with the remaining vinegar (+water).
– Add the garlic and rosemary and stir until the sauce boils and thickens. Pour over the fish to cover and refrigerate when cool.
Categories: Chef's Choice