Pickled Sweet & Sour Fish
Submitted by happyzhangbo
Pickled sweet and sour fish marinated in vinegar with peppercorns and allspice. Firm white fish coated in rye flour, pan-fried, then marinated up to 3 days.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
35 minThis pickled sweet and sour fish is a Scandinavian-style preparation where pan-fried fillets marinate in a spiced vinegar bath for tangy, complex flavor.
Fish gets a light coating of whole-wheat or rye flour before pan-frying to golden perfection. Sweet Vidalia onions top the fish, and then hot vinegar spiked with sugar, peppercorns, and allspice berries pours over everything.
The dish can be enjoyed after just 15 minutes or refrigerated up to 3 days, where the flavors meld into something truly special. Serve it warm or straight from the fridge.
Pro Tips
- Use firm fish like catfish or tilapia that won’t fall apart during marinating
- Don’t skip the onion slices; they add sweet crunch
- Pour marinade immediately while hot to jump-start the pickling
- Marinate at least 15 minutes, but overnight is even better
Ingredients
Directions
Combine flour, ¼ teaspoon salt and pepper in a wide shallow bowl or pie pan.
Dip fish in the mixture to coat, shaking off the excess.
Heat oil in a large nonstick skillet over medium heat; add the fish and cook, in batches if necessary, carefully turning once, until opaque in the center and golden on the outside, 3 to 5 minutes per side.
Transfer to a shallow glass dish large enough to fit the fillets in a single layer.
Top with onion slices.
Combine vinegar, water, sugar, peppercorns, allspice berries, bay leaf and the remaining ¼ teaspoon salt in a small saucepan and bring to a boil, stirring to dissolve the sugar.
Immediately pour over the fish.
Remove the bay leaf.
Let marinate for at least 15 minutes at room temperature or cover, refrigerate and marinate for up to 3 days.
Remove the fish and onions from the marinade.
Serve warm or chilled.
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