Pickled White Fish

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	2 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Rinse the gutted and scaled fish with cold water and pat dry. Then salt and pepper inside and out, then turn in flour. Heat the oil in a pan and fry the fish on both sides for about 5 minutes until golden brown and set aside.
To prepare the brew, salt and sugar are dissolved in the mixture of vinegar and water and brought to the boil in a saucepan. Cut the onions into slices and add to the stock with the bay leaf and the preserving spice. Bring the whole thing to the boil again.
Put the fish in a bowl and pour the stock over them. Once the whole has cooled, the bowl is placed in the refrigerator for 2-3 days to marinate.
Whether at lunchtime with a potato salad or in the evening with bread and butter, let it taste you.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.