SOGLIOLAI EN SOAR (Venetian fried sole fillets marinated with onions, vinegar, currants and pine nuts, for four)
1-1/4 cups extra virgin olive oil
½ cup all purpose flour
salt and freshly ground black pepper
2 pounds sole fillets
1 Spanish onion cut into ½ inch dice
½ cup dried currants
¼ cup pine nuts
2 tablespoons sugar
1-1/2 cups red wine vinegar
1. In a 10 to 12 inch saute pan heat 1 cup of olive oil to 375*. Meanwhile, season the flour with salt and pepper and spread on a plate.
2. Working in batches to avoid overcrowding the pan, dredge the fillets in the seasoned flour and fry in the hot oil until golden brown on one side, then turn and cook until golden brown on the other. Transfer to paper towels to drain.
3. In another 10 to 12 inch saute pan, heat the remaining ¼ cup olive oil over medium heat until almost smoking. Add the onion and cook until softened and golden brown, 8 to 10 minutes. Add the currants, pine nuts, sugar and vinegar and bring to a boil. Cook until the currants are soft, 5 to 6 minutes. Remove from the heat and let cool.
4. Choose an earthenware or other baking dish that just holds the fried fillets, slightly overlapping. Arrange them in the dish and top with the onion mixture. Cover and refrigerate for 24 hours. Serve at room temperature.
from Mario Batali, Molto Italiano