Summary

Ingredients

• 10 fish (s) (roach or other white fish)
• 700 ml vinegar
• 700 ml water
• 6 tablespoon sugar
• 6 teaspoons salt
• 2 bay leaves
• 10 pepper-grains
• 1 teaspoon mustard seeds
• 5 juniper berries
• 2 onion (s), sliced
• salt
• pepper
• Flour for breading
• Oil for frying

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Instructions

1. Gutting and scaling the roach. Then salt and pepper. Then turn in flour and fry in hot oil in portions until crispy.
2. Caramelize half of the sugar in a saucepan to later give the brew a brownish color. Then add vinegar and water. Bring the whole thing to the boil briefly with the remaining ingredients to season. Remove from the stove and add the sliced onions.
3. Layer the roaches in a container and pour the cooled brew over them. Store in a cool place. After 3 days, the fish can be eaten; the bones can no longer be felt due to the sour vinegar.