• 2 # small sole or flounder fillets

• 4 extra large eggs

• Pinch of salt

• ¼ cup cold milk

With a fork, lightly beat the eggs, salt and milk in a bowl.  Add the fish pieces to the bowl mix well and let fish marinate for 1 hour, mixing occasionally.

• 1 large white onion peeled

• ½ cup olive oil

• 4 T. sweet butter

• 10 whole black peppercorns

• 5 bay leaves

• ½ cup white wine vinegar

• 1 cup cold water

• Salt and freshly ground pepper

• 15 sprigs Italian parsley leaves only

• 2 medium sized cloves of garlic

• ¼ cup white raisins

• 2 T. pine nuts

Cut onion into very thin rings and put in bowl of cold water to soak for 5 minutes.  Heat oil and butter in heavy sauce pan over medium heat. When melted, drain onion rings and add to pan.  Sauté for 5 minutes over low heat. Add peppercorns, bay leaves and wine vinegar to pan.  Cook slowly for 2 minutes.  Then add water and simmer for 30 minutes.  Season with salt and pepper to taste.  Keep sauce warm while cooking fish.  Finely chop parsley and garlic together on a board.  Soak raisins in a bowl of lukewarm water for 15 minutes.

When fish has marinated for an hour, heat 1 qt. of vegetable oil with 4 T. butter in a deep fat fryer.  Lay a sheet of aluminum foil on a board and spread 1 cup of bread crumbs on the foil. Remove fish from eggs mixture, cut into 2 x 4 pieces and bread them on both sides, pressing the fish pieces all over with the palm of your hand to be sure sides are uniformly coated.  When butter is completely melted and oil is hot (about 375 degrees), add fish pieces and cook for 1 minute on each side. Transfer cooked fish to a large serving platter (do not line platter
with paper towels).  When all fish pieces are cooked and on platter, sprinkle them with garlic and parsley.  Drain raisins, pat dry with paper towels and spread them all over fish along with pine nuts. Pour reduced hot sauce over everything.
Cover the platter with aluminum foil and let stand for at least 1 hour before
serving.