Andalusian Fried Hake

• 2 lbs fillet hake (or any other white fish)
• 3/4 lb tomatoes
• bay leaf
• oil (for frying)
• seasoning
• seasoned flour
• mixed herbs
• 1 tablespoon olive oil
• 1/4 pint white wine
• 1 onion
• 1 ounce butter
• 1 garlic clove
• 1 ounce flour
• 1 small red pepper

1. Cut the fish into strips about 3/4 inch wide and 3 inches in length.
2. Heat the oil in a deep pan until smoking hot. Toss the fish in seasoned flour, put into a frying basket and fry until they are golden brown.
3. Drain well and pile on a hot dish in a pyramid, and serve with sauce.
4. For Sauce:
5. Heat 1 Tblsp. olive oil and fry the chopped onion and garlic.
6. Slice the pepper and tomatoes and put into the pan with the bay leaf, seasoning and a few herbs (including tarragon if available).
7. Add 1/2 pint water and the white wine and simmer gently for 20 minutes.
8. Meanwhile beat together the fat and flour.
9. Sieve the contents of the pan, then return them to the pan with the creamed flour and continue stirring until the sauce thickens; boil for 3 minutes before serving.

fillet hake, tomatoes, bay leaf, oil, seasoning, flour, mixed herbs, olive oil, white wine, onion, butter, garlic, flour, red pepper

Taken from www.food.com/recipe/andalusian-fried-hake-483274 (may not work)