Pickled White Fish
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g fish (s) (white fish)
- 0.5 liter ½ water
- 0.5 liter ½ vinegar
- 1 tablespoon salt
- 2 tablespoon sugar
- 3 small onion (s)
- 1 bay leaf
- 1 tablespoon spice mix (preserving seasoning for cucumbers)
Print Recipe
Pin Recipe 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.
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