1/3 cup milk
1/3 cup all-purpose flour
1 1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. white pepper
1 lb. fish fillets
Vegetable oil
Cider vinegar
Parsley sprigs

Sephardic Fried Fish

1. Pour milk into shallow dish. In separate shallow dish, combine flour, garlic powder, salt and pepper. Set aside.
2. Cut fillets into 4-inch pieces. Wash and pat dry with paper towels. Place fish in milk, turning to coat both sides. Let stand 5 minutes. Shake off excess milk; place in flour mixture, turning to coat thoroughly.
3. Heat oil in medium skillet over medium-high heat. To test oil temperature, place 1-inch pieces of bread in oil; if it browns within 60 seconds, oil is hot enough.
4. Add fish. Cook for 2 minutes on each side or until crisp, browned, and fish flakes at thickest parts. Fish should be opaque. Drain on paper towels. Arrange on serving dish; sprinkle with vinegar. Garnish with parsley; serve warm or at room temperature.
5. Tip: Use a fish fillet (such as flounder or tilapia) which cooks quickly rather than steaks such as halibut or tuna. The rule of thumb for fish cookery is 10 minutes per 1 inch of thickness.
   Makes 4 servings.