1 lb. fish fillets
2 tbsp. oil
2 tsp. vinegar
1 tsp. lemon juice
1 tsp. parsley, chopped
1/2 sm. onion, chopped
Salt
Pinch of cayenne pepper
1/4 c. flour
1 egg
2 tbsp. milk
Oil for deep frying

Cut the fillets into 1/2 inch wide strips. Mix 1 tablespoon of oil, the vinegar, lemon juice, parsley, onion, a pinch of salt, and cayenne pepper together in a bowl. Add the fish strips and marinate for 30 minutes. Drain and dry the fillets thoroughly on absorbent paper towels.

Sift the flour and a pinch of salt into a mixing bowl. Beat in the egg, milk, and remaining 1 tablespoon of oil. Coat fish in the batter. Fill a deep frying pan 1/3 to 1/2 full of oil and heat it until a cube of bread will brown. Fry pieces of fish until golden, placing them in the pan one by one to prevent them from sticking together. Drain well before serving.