PICKLED FISH FOR EASTER

PICKLED FISH FOR EASTER
Fish
Any fish that you prefer, I used 1 whole yellow tail. Kingklip works just as well. The firmer the fish, the better. I had mine already cleaned and cut into pieces at the fisheries.
Clean fish well, and pat dry, season with salt and pepper.
Dip fish into flour, then egg wash ( 4 eggs beaten) and fry.
Fry your fish till golden brown in some oil and set aside to cool.

Sauce
3 x onions, peeled and cut into rings
1 x cup vinegar
3 x cups of water
sugar (to your taste) just to balance the vinegar
garlic (optional)
salt to taste
1 and a half table spoon fish masala
1 and a half table spoon of any curried powder you preferpinch of tumeric
bay leaf
pickling spice x table spoon
Maizena x teaspoon (for thickening)

(You can obviously double ingredients for bigger batches )
Put all of the above ingredients except for the maizena into a pot and boil for about 30 min, once cooked till onions are al dentè, mix your maizena powder into a paste with some water and add to pickling sauce to thicken.
Pour sauce over cooled fried fish pieces in a nice sealable dish and put into the fridge for at least 3 to 5 days before indulging. The longer it sits the better it tastes!
Recipe posted by Monique Matsebe
Photo: Monique Matsebe