Ingredients for Cooking Pickled Fried Fish
- Fillet of white fish (herring, for example) 1 kilogram
- Seasoning for fish to taste
- Wheat flour optional
- Chicken egg 3 pieces
- Onions 2-3 pieces (large)
- Vegetable oil for frying
- Water 6 glasses
- Vinegar 9% 1 cup
- Salt 1 tablespoon
- Seasoning to taste
- Sugar 4 tablespoons
- Allspice to taste
- Bay leaf to taste
- Main ingredients: Herring, Onion, Eggs, Flour
Frying pan, deep plate, spatula, kitchen knife, cutting board, bowl, whisk, stewpan, glass jar with a lid, disposable paper towels, flat plate.
Cooking Pickled Fried Fish:
Step 1: prepare the fish.
Cut the fish fillet into portions. Moreover, it must be thawed, washed well and dried with paper towels. It will also not be amiss to make sure that all the bones are removed from the fish.
Sprinkle the fish fillet with spices suitable for it, mash them and send everything to marinate in the refrigerator for 2 hours. Let everything be soaked in seasoning.
Step 2: fry the onions.
While the fish is pickling, take onions. It must be cleaned, cut into plump half rings or feathers and fry until soft and transparent in a small amount of oil. After frying, put the onions in a plate to cool.
Step 3: fry the fish.
Remove the fish fillet from the refrigerator and, dipping the slices first in a beaten egg and then in the flour, fry them in the same pan where you stewed the onions.
Fry the fillet in hot oil without covering until golden brown on both sides. It is pretty quick and easy. The main thing is to turn over carefully so that your mouth-watering slices do not fall apart.
Cool the fish after frying to room temperature, just like onions.
Step 4: pickle fried fish.
When everything is fried, the matter remains small, you need to prepare a marinade. For this, all the necessary ingredients must be mixed in a saucepan and put on medium heat. Also in the marinade you need to add the fried onions, mix and bring everything together to a boil.
Now take a glass jar, put a few pieces of fish in it so that they cover the bottom. Pour a little marinade with onion into the next layer, then fish again, and marinade again. Alternating layers so fill the jar. And it is very important that all fish is coated with marinade.
Close the marinated fried fish and put it in the refrigerator on a couple of days, and after that it will be possible to serve to the table.
Step 5: serve the pickled fried fish.
Serve the pickled fried fish both on the ordinary and on the festive table. It is checked that such a fish flies off the plates the fastest, first of all. Because it turns out very tasty. Even if you just open the jar and try a piece, it will be difficult for you to stop until you get to the bottom.
Enjoy your meal!
- According to the same recipe, you can marinate small-sized fried fish directly whole (but without a tail and a head), and not just fillets.
- Sometimes, along with fish and onions, boiled or stewed carrots are pickled.
- Instead of water, some housewives add fish stock to the marinade.