Fish

Pickled Fish

30mins
6Servings

Traditionally pickled fish gets served cold with warm hot cross buns at Easter, but why not enjoy it all year round as a light lunch or supper?

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

  1. Cut fish into portions. Add seasoning and black pepper to flour. Roll fish in seasoned flour then dip into beaten eggs.
  2. 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.
  3. 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.
  4. Place drained fish portions in a deep dish and cover with onion mixture. Store covered, in refrigerator overnight, to allow flavours to develop.
TIP
  1. Serve with bread rolls or mashed potatoes.