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!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Pat the fish fillets dry with paper towels and cut them into bite-sized pieces.

Step 2

Season the fish pieces with coarse salt and set aside for 10 minutes, then rinse off the excess salt and pat dry again.

Step 3

Dust the fish pieces lightly with the all-purpose flour, shaking off any excess.

Step 4

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.

Step 5

In a medium saucepan, combine the white vinegar, water, and white sugar over medium heat. Stir until the sugar dissolves.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Serve the pickled fish cold or at room temperature as an appetizer, on crackers, or alongside a fresh salad.

Nutrition Facts

Serving size	(1547.7g)

Amount per serving	% Daily Value*
Calories	3295.9

Total Fat 258.2g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 0g
Cholesterol 250mg	0%
Sodium 6943.9mg	0%
Total Carbohydrate 153.2g	0%
Dietary Fiber 4.9g	0%
Total Sugars 105.7g
Protein 108.6g	0%

Vitamin D 1000IU	0%
Calcium 202.6mg	0%
Iron 5.4mg	0%
Potassium 2065.3mg	0%

*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.

Source of Calories

Fat: 68.9%

Protein: 12.9%

Carbs: 18.2%