Pickled Fish
Savor the tangy goodness of our Pickled Fish - a classic dish with tenderly pickled fish, boasting a perfect balance of flavors for a unique and satisfying culinary experience."
Ingredients
- 1 kg kob (kabeljou), yellowtail or hake fillets, fresh or frozen (thawed slightly)
- 3 ml (½ tsp) Spur Lemon & Peri Peri Spice
- Freshly ground black pepper to taste
- 250 ml (1 cup) cake wheat flour
- 2 - 3 extra large eggs, lightly beaten
- About 125 ml (½ cup) cooking oil
Curry Sauce
- 15 ml (1 Tbsp) cooking oil
- 3 large onions, sliced into thin rings
- 500 ml (2 cups) brown vinegar
- 125 ml (½ cup) water
- 80 ml (1/3 cup) sugar
- 10 ml (2 tsp) turmeric
- 20 ml (4 tsp) medium curry powder
- 2 ml (¼ tsp) paprika
- 160 ml (2/3 cup) Spur Peri-Peri Sauce
- 4 bay leaves
- 8 peppercorns
- 3 ml (½ tsp) Spur Lemon & Peri Peri Spice
- Freshly ground black pepper to taste
Method
- Cut fish into portions. Add seasoning and black pepper to flour. Roll fish in seasoned flour then dip into beaten eggs.
- Heat oil in a large, heavy-based large frying pan and fry fish for about 5 minutes on each side, or until golden brown. Remove from oil and drain on paper towel.
- Curry sauce: Heat oil in a large, heavy-based frying pan. Add onions and sauté for a few minutes. Add all remaining ingredients and cook for 5 - 10 minutes. Remove from heat.
- Place drained fish portions in a deep dish and cover with onion mixture. Store covered, in refrigerator overnight, to allow flavours to develop.
Variations
- Serve with bread rolls or mashed potatoes.
