Marinated Fried Sole Sfogi in Saor - raisins

Method

• In a small bowl, soak the raisins in warm water to cover.
• Cut the sole fillets in half lengthwise, then cut them into 3-inch strips.
• Pour 1/2 inch of vegetable oil into a large nonreactive skillet and turn the heat to high.
• Pat the fish dry with paper towels, then turn them lightly in the flour and shake off the excess.
• When the oil is hot, fry the sole until deep gold on both sides.
• Using a slotted spatula, transfer the fish to paper towels; sprinkle with salt.
• Discard the oil and wipe out the skillet.
• Add the olive oil, onion, sugar and a large pinch of salt to the skillet.
• Cover and cook over low heat, stirring occasionally from time to time, until the onion is completely limp but still pale, 15 to 20 minutes.
• Uncover and cook over moderate heat until the liquid boils off and the onion is a light nut brown, about 3 minutes.
• Add the vinegar and boil over high heat for 3 minutes.
• Remove from the heat and let cool.
• Drain the raisins and pat them dry.
• Place the fried sole in a ceramic or glass dish that will hold is snugly.
• Using a slotted spoon, spread the onion over the fish.
• Sprinkle the pine nuts and the raisins on top and then pour the remaining liquid from the pan over all.
• Cover with plastic wrap and set aside at room temperature for up to 12 hours or refrigerate for up to 5 days.
• Let the fish come to room temperature before serving.