22/03/2024
Pickled Fish Recipe: A Perfect Dish for Easter Gatherings
As Easter approaches, there’s no better time to whip up a classic dish that has delighted generations of families. Below is a recipe serving 8-10 people.
Ingredients:
For the Fried Fish:
2-3 kg hake
6 eggs + ¼ cup of water
1.5 cups of flour
1 tbsp salt
1 tsp paprika
Pinch of turmeric
1 tsp garlic powder
Oil for frying (enough to cover the fish)
For the Pickling Liquid:
2-3 tbsp oil (sunflower or canola)
3.5 cups vinegar
6.5 cups water
1 cup white sugar
1 tbsp peppercorns
6 bay leaves
1 small tsp turmeric
½ tsp curry powder
5-6 large onions, sliced
Method:
Prepare the Fish: Set up two dredging stations. In one bowl, combine flour, salt, paprika, turmeric, and garlic powder. In another bowl, whisk eggs and water. Cut hake into pieces, then coat each piece in egg mixture, then in seasoned flour, and finally in egg again.
Fry the Fish: Heat oil in a pan over medium heat. Fry coated fish pieces until golden brown on both sides, flipping occasionally. Remove from heat and set aside.
Prepare the Pickling Liquid: In a large pot, fry sliced onions until soft but not browned. Add peppercorns and bay leaves, allowing them to fry briefly. Stir in turmeric and curry powder, sautéing with onions.
Create the Pickling Solution: Pour in water and vinegar, stirring well. Add sugar and mix until dissolved. Simmer mixture for 5-10 minutes to meld flavors. Adjust seasoning to taste—the liquid should be tangy with a hint of sweetness.
Layer and Pickle: In a wide dish, layer fried fish with some onions and pickling liquid. Repeat until all fish and liquid are used, ensuring fish is well-coated. Seal dish and let it come to room temperature before refrigerating.
Allow to Rest: Let pickled fish rest in the refrigerator for 1-2 weeks to develop flavors fully.
Enjoy your homemade pickled fish as a delightful addition to your Easter table. Happy cooking!