We have Pickle Fish, once a Year, Every Good Friday.
This Fish is the Best.
Got to make it at least a week ahead of time,once made can last up to 6 Months in the fridge.
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- fish filets, your choice
- cake flour
- 2 large
- 2 eggs
- salt and pepper
- 1/2 vinegar
- oil for deep frying the fish
3. dip fish into the batter then fry in hot oil until it is cooked.
3. drain the fish on a paper towel. leave to cool.
I normally use 8 to 10 huge onions sliced.
Fry onions in oil about 1/2 cut to a cup of oil.
Add 6x bayleave, 20 black pepper corns and 2 to 3 table spoons of Cathrights Curry powder .
then braise until soft.
ADD 1/2 TO Cup of White Vinegar and 1/2 Cup sugar.
Lastly add some Mrs Bolls Fruit Chutney or other about 3 tables spoons.
Give it about 15 min to boil on high heat then switch off and allow to cool.
This dish can last for up to 3 months.