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1
In a small bowl, soak the raisins in warm water to cover.
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2
Cut the sole fillets in half lengthwise, then cut them into 3-inch strips.
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3
Pour 1/2 inch of vegetable oil into a large nonreactive skillet and turn the heat to high.
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4
Pat the fish dry with paper towels, then turn them lightly in the flour and shake off the excess.
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5
When the oil is hot, fry the sole until deep gold on both sides.
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6
Using a slotted spatula, transfer the fish to paper towels; sprinkle with salt.
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7
Discard the oil and wipe out the skillet.
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8
Add the olive oil, onion, sugar and a large pinch of salt to the skillet.
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9
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.
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10
Uncover and cook over moderate heat until the liquid boils off and the onion is a light nut brown, about 3 minutes.
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11
Add the vinegar and boil over high heat for 3 minutes.
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12
Remove from the heat and let cool.
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13
Drain the raisins and pat them dry.
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14
Place the fried sole in a ceramic or glass dish that will hold is snugly.
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15
Using a slotted spoon, spread the onion over the fish.
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16
Sprinkle the pine nuts and the raisins on top and then pour the remaining liquid from the pan over all.
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17
Cover with plastic wrap and set aside at room temperature for up to 12 hours or refrigerate for up to 5 days.
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18
Let the fish come to room temperature before serving.
