Pickled Fish

Name: Pickled Fish
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

11 ingredients

14 steps

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

Directions

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.
14

Makes 4 to 6 servings.