PEPERONCINIS RECIPES

Steps:

• Season fish filets on both sides with salt and pepper, then cover with Wondra flour;
• Heat up the cooking oil in a frying pan;
• Beat an egg and coat the fish with the egg wash on both sides; 
• Add the fish to the frying pan and fry on each side until golden brown, for 3-4 minutes on each side;
• In a separate pan, heat up extra virgin olive oil;
• Add chopped onions and cook for 2-3 minutes until translucent;
• Add chopped garlic and cook for one more minute;
• Add white wine and deglaze the pan;
• Add tomatoes, olives, capers and peperoncini and cook for 2-3 minutes;
• Add chicken stock and let it reduce by half (3-4 minutes);
• Sprinkle with fresh herbs and serve with the fish.

Steps:

• Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
• Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and peperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.
• Do Ahead: Dressing can be made 1 week ahead. Cover and chill.