Tangy pickled fish
235 Recipes
Recipe Rating
Tangy pickled fish
Preparation Time: 10 - 15 minutes
Cook Time: 20 minutes
Serves: Serves 6 - 8
A delicious meal that is the perfect comfort food.
Ingredients
1kg kob (kabeljou), yellowtail or hake filets, fresh or frozen, thawed slightly
250ml (140 g) Snowflake cake flour
125ml cooking oil
3 extra-large eggs, lightly beaten
1ml Salt and pepper to taste
Curry sauce
15ml cooking oil
3 large onions, sliced into thin rings
375ml brown vinegar
60ml brown vinegar
60ml water
45ml sugar
5ml tumeric
10ml medium curry powder
2ml paprika
4 bay leaves
8 peppercorns
1ml pinch of salt to taste
Method
- Cut fish into portions and season. Roll fish in flour and then dip into beaten eggs.
- Heat oil in a large, heavy-based frying pan and fry fish for about 5 minutes on each side, or until golden brown. Remove from oil and drain on paper towel.
- Sauce: Heat oil in a large, heavy-based frying pan. Add all remaining ingredients and cook for 10 - 15 minutes. Remove from heat.
- Place drained fish portions in a deep dish and cover with onion mixture. Store, covered, in refrigerator overnight, to allow flavour to develop. Serve with hot cross buns, bread rolls, or mashed potatoes.
