Crispy Fried Fish Fillets
Match with Walnut Crest White Zinfandel

4 (about 1 inch thick) pieces boneless, skinless monkfish, cod or other white fish or 4 (about 1/12 pound) whole red snappers, ready to cook
Salt and freshly ground black pepper, to taste
2 cups all purpose flour
4 cups (approximately) vegetable oil
½ teaspoon dried oregano (optional)
Lemon wedges

Rinse the fish and pat dry with paper towels. Season with salt and black pepper on both sides. Place the flour in a shallow bowl and mix in the oregano. Dredge the fish in the flour and shake off the excess.

Heat the oil in a large sauté pan or wok to 350F, or until a bread cube turns brown in 65 seconds. Add the fish, in batches, and fry until light brown on both sides, 2 to 3 minutes a side. Keep the oil hot.

Drain the fish on paper towels, and dredge once more in the flour, shaking off the excess. Fry the fish, in batches, a second time until crispy and golden brown on both sides, 2 to 3 minutes a side. Drain on paper towels and serve at once. Garnish with lemon wedges.

Walnut Crest wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.