Catholic Recipe: Marinated Fried Sole
Also Called: Sogliola in "Saor"
Mix flour, seasonings; rub well into fish; reserve. Heat oil in saucepan. Sauté onions 10 minutes. Put fish, nuts, raisins, vinegar in pan with onions. Bring to boil. Drain sauce from fish. Chill sauce and fish separately. Combine and serve. Yield, 4-6 servingsRecipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965