Summary

Ingredients

• 8 fish (green herring, perch or roach / roach)
• 6 tablespoon flour for breading
• 2 tablespoon fat for frying
• 3 large onions, sliced
• 8 allspice grains
• 8 black peppercorns
• 3 bay leaves
• 50 g mustard seeds
• salt
• 200 ml citric acid
• 4 tablespoon vinegar essence (25% acid)
• 2 tablespoon sugar, approx.
• 800 ml water

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Instructions

1. Clean, wash, pat dry the fish and season with salt. Then bread it with flour. Heat the fat in a pan and fry the fish until dark brown on both sides (the fish can also be fried one after the other). Finished fish are carefully lifted out of the pan and kept warm.
2. In the meantime, bring the water to the boil with the sliced onions, 1 tablespoon of salt, 2 tablespoons of sugar, pepper and mustard seeds and bay leaves. After about 2 minutes add the vinegar and citric acid and let it boil. Pour a little cold over the still warm fish so that they are covered.
3. After cooling down completely, the fish can be served immediately. It tastes better, however, if it has had at least 2 days to steep it. If stored in a cool place, the fish will keep for at least 2 weeks.
4. It tastes very good with mashed potatoes or jacket potatoes with fresh rolls.