Aromatic Fried Pickled Fish
Exactly such pickled fish was served at home during holidays. You know this recipe for fish in vinegar, remember? I remember such fish perfectly, especially at a time when my father was fishing for roach and bream in the lakes during the summer holidays. My mother closed the fish in jars after frying them. This is the version from the times of communism in Poland, because of this period I remember pickled fish the most. Ah, these memories...
- white fish - 1kg
- plain flour - 200g
- sunflower oil - 200ml
- sea salt - to taste
- rainbow peppercorn - to taste (freshly ground)
- water - 400ml
- cider vinegar - 100ml
- onion - 1 (cut into slices)
- bay leaves - 4
- allspice berries - 6
- Cut the cleaned fish into portions (leave the small ones whole). Season the fish pieces with salt and pepper and dust with the flour.
- Heat oil in a frying pan over medium heat. Fry fish for about 2 minutes on each side until golden brown on both sides. Remove to paper towels to absorb excess oil.
- To make the marinate - in a pan over medium heat, pour water and vinegar, add bay leaves, allspices and bring to a boil. Add onion and simmer 5 minutes, then turn off the heat and let the marinate until cool.
- Place the fish pieces in a deep glass dish and then add the onions, bay leaves and allspice berries. Pour the marinate over.
- Cover and then refrigerate for 3 days before enjoying. Serve with freshly baked bread.