Pickled Fish Recipe

Name: Pickled Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. vegetable oil; 2 lb. flounder fillets; 1 1/2 tsp. salt; 1 tsp. black pepper; 2 large onions, sliced; 1 1/2 c. wine vinegar; 1/2 tsp. curry powder; 2 chili peppers or 1/2 tsp. crushed red pepper; 1/2 tsp. shredded ginger root; 2 bay leaves; 1/2 tsp. turmeric

Servings: persons

1 c. vegetable oil
2 lb. flounder fillets
1 1/2 tsp. salt
1 tsp. black pepper
2 large onions, sliced
1 1/2 c. wine vinegar
1/2 tsp. curry powder
2 chili peppers or 1/2 tsp. crushed red pepper
1/2 tsp. shredded ginger root
2 bay leaves
1/2 tsp. turmeric

1
Heat oil in a large frypan.
2
Season fish with salt and pepper. Fry fish until lightly browned on both sides.
3
Remove from oil and place on a paper towel.
4
Place onion slices in a 2-quart casserole.
5
Add vinegar, turmeric, curry powder, chili peppers, ginger root and bay leaves.
6
Cook over a low heat.
7
Remove from heat when mixture begins to boil.
8
Place fillets in a 9 x 13 x 2-inch casserole.
9
Pour vinegar mixture over fillets.
10
Turn fillets once.
11
Let mixture cool to room temperature.
12
Cover tightly with foil.
13
Refrigerate 2 to 3 days.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. vegetable oil, 2 lb. flounder fillets, 1 1/2 tsp. salt, 1 tsp. black pepper, and more.

Yes, Pickled Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Fish

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