Pickled Fish

Name: Pickled Fish
Ingredients: 2 c. olive oil; 1 c. vinegar; 2 bay leaves; 12 peppercorns; 1/2 tsp. salt; 1 1/2 lb. onions, peeled and sliced; 3 lb. firm fleshed fish, cut in 1-inch slices; juice of 1 lime; 1/4 c. flour; 2 large cloves garlic, crushed; 4 1/2 tsp. salt; 1 c. oil

12 ingredients

11 steps

Ingredients

2 c. olive oil
1 c. vinegar
2 bay leaves
12 peppercorns
1/2 tsp. salt
1 1/2 lb. onions, peeled and sliced
3 lb. firm fleshed fish, cut in 1-inch slices
juice of 1 lime
1/4 c. flour
2 large cloves garlic, crushed
4 1/2 tsp. salt
1 c. oil

Directions

1

Mix sauce (the first 6 ingredients) in large kettle and cook slowly for 1 hour.
2

Cool sauce.
3

Rinse fish and dry.
4

Sprinkle lime juice over fish slices and season with salt.
5

Flour both sides lightly when ready to fry.
6

Heat olive oil with crushed garlic in frypan.
7

Remove garlic as soon as it browns.
8

Fry fish slices on low heat 15 minutes.
9

Remove and arrange in deep glass dish.
10

Pour sauce over it.
11

Cover; refrigerate at least 24 hours. Serve cold.