Marinated fried fish strips and potatoes with onions and green peppers from The Best of Gourmet 1991 (page 113) by Gourmet Magazine Editors

  • dried oregano
  • garlic
  • Show all ingredients...

  • EYB Comments

    Marinate the fried fish strips mixture, chilled, at least 8 hours or overnight. Let the mixture stand at room temperature for 30 minutes before serving. Can substitute orange roughy fillets for flounder fillets.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate the fried fish strips mixture, chilled, at least 8 hours or overnight. Let the mixture stand at room temperature for 30 minutes before serving. Can substitute orange roughy fillets for flounder fillets.

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