Fish Piquant, or Psari Savore, is a delightful Greek-inspired main course that balances crispy textures with bright, acidic flavors. This dish features golden-brown fried fish&# 226;ÂÂwhether whole, sliced, or filletedâÂÂtopped with a zesty sauce made from garlic, rosemary, wine vinegar, and white wine. The sauce is rich yet light, cutting through the richness of the fried fish perfectly. Ideal for weeknight dinners or casual gatherings, this recipe requires simple pantry staples and comes together quickly. The aromatic herbs and sharp vinegar create a memorable flavor profile that is both comforting and sophisticated. Serve immediately for the best texture and taste experience.
Fish Piquant – Psari Savore
Description
Fish Piquant, or Psari Savore, is a delightful Greek-inspired main course that balances crispy textures with bright, acidic flavors. This dish features golden-brown fried fish&# 226;ÂÂwhether whole, sliced, or filletedâÂÂtopped with a zesty sauce made from garlic, rosemary, wine vinegar, and white wine. The sauce is rich yet light, cutting through the richness of the fried fish perfectly. Ideal for weeknight dinners or casual gatherings, this recipe requires simple pantry staples and comes together quickly. The aromatic herbs and sharp vinegar create a memorable flavor profile that is both comforting and sophisticated. Serve immediately for the best texture and taste experience.Ingredients
Directions
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Prepare seasoned flour by mixing flour with salt and pepper to taste.
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Coat the fish pieces thoroughly in the seasoned flour, shaking off any excess.
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Heat oil in a large skillet over medium-high heat until hot but not smoking.
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Shallow fry the coated fish in batches until golden brown and cooked through.
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Remove fried fish from the pan and drain on absorbent paper.
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Place the drained fish in a single layer in a serving dish and keep warm.
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Drain most of the oil from the frying pan, leaving approximately 1 tablespoon.
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Return the pan to medium heat and add finely chopped garlic and rosemary spikes.
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Stir in 3 teaspoons of the seasoned flour and cook, stirring constantly, until the flour turns golden.
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Remove the pan from the heat and carefully pour in the wine vinegar, swirling to blend.
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Return the pan to low heat and stir in the dry white wine or water.
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Let the sauce bubble gently for 1 minute until slightly thickened.
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Pour the hot sauce immediately over the fish and serve.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 35.0kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.2g1%
- Cholesterol 12.5mg5%
- Sodium 13.8mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 5.8g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Trout is exceptionally good prepared this way, but any firm fish suitable for frying works well.
You can use whole fish, fish slices, or fillets depending on preference and availability.
Serve immediately to enjoy the contrast between the crispy fish and the warm, tangy sauce.
If using water instead of wine, consider adding a splash of lemon juice for extra brightness.
