For this simple and delicious recipe you will need:
- • a mess of whole fish, gutted and scaled (really any fish will work, but it’s especially good with a white-fleshed fish like Grayling — would be GREAT with a panfish like a sunny or crappie though)
- • seasoned flour or fish fry mix
- • vegetable oil
- • 1 of each: Carrot, Zucchini, Onion, Red Bell Pepper
- • Salt and Pepper
- • White Vinegar
Get your oil nice and hot, and dust your whole fish in your flour mix. Fry fish on each side until golden brown and cooked through, finish with salt and pepper if needed. Cut your veggies up into thin sticks (julienne) and sauté them lightly in a second saucepan with a little oil. When they are cooked but still crunchy, toss them with a few tablespoons of vinegar.
Lay the fried fish out on a platter and pile the vinegar veggies until it’s so pretty you can’t stand it. I highly recommend you eat this dish with your fingers.