Pickled Fish
Discover the tantalizing flavors of traditional Pickled Fish, an irresistible dish that combines golden, flaky bites of fried white fish with a tangy, spiced vinegar brine. Perfectly balanced with mustard seeds, black peppercorns, and a touch of heat from optional red chili, this easy make-ahead recipe elevates simple ingredients like onions and bay leaves into a pickling masterpiece. Ideal for entertaining or as a unique addition to your meal prep, this dish offers a delightful contrast of textures and tastes. Refrigerate for just 24 hours to infuse the flavors, or let it marinate longer for an even richer experience. Serve it as a zesty appetizer, on crackers, or paired with vibrant salads—it's sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams firm white fish fillets (e.g., cod, hake, or haddock)
- 1 tablespoon coarse salt
- 50 grams all-purpose flour
- 250 milliliters vegetable oil (for frying)
- 250 milliliters white vinegar
- 250 milliliters water
- 100 grams white sugar
- 1 tablespoon yellow mustard seeds
- 1 teaspoon whole black peppercorns
- 2 pieces bay leaves
- 2 pieces small onions, thinly sliced
- 1 piece fresh red chili, thinly sliced (optional)
Instructions
Pat the fish fillets dry with paper towels and cut them into bite-sized pieces.
Season the fish pieces with coarse salt and set aside for 10 minutes, then rinse off the excess salt and pat dry again.
Dust the fish pieces lightly with the all-purpose flour, shaking off any excess.
Heat the vegetable oil in a frying pan over medium heat. Fry the fish pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels. Let the fish cool completely.
In a medium saucepan, combine the white vinegar, water, and white sugar over medium heat. Stir until the sugar dissolves.
Add the mustard seeds, black peppercorns, bay leaves, sliced onions, and red chili (if using) to the saucepan. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let the brine cool to room temperature.
In a sterilized glass jar or container, layer the cooled fried fish and the onion slices from the brine, ensuring the fish is covered with the spiced vinegar mixture.
Seal the jar tightly and refrigerate for at least 24 hours to allow the flavors to develop. For best results, marinate for 2-3 days before serving.
Serve the pickled fish cold or at room temperature as an appetizer, on crackers, or alongside a fresh salad.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 27.0 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
