Sweet-and-Sour Fish (Stegte Fisk i Eddike)
"Marinating "fried" white fish in a zingy vinaigrette is a terrific way to liven it up (and preserve any leftovers). The flavors get better with time; make it ahead if you can. It's traditionally made with herring in Denmark, but works nicely with any firm-fleshed, smaller white fish, such as catfish or tilapia. You can serve it warm—it's delicious on its own—but we like it best chilled and served as an ingredient on sandwiches. Make Ahead Tip: Cover and refrigerate for up to 3 days...."
INGREDIENTS
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1/4 cup rye or whole-wheat flour
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1/2 teaspoon salt, divided
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1/4 teaspoon white pepper
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1 pound firm-fleshed white fish, such as catfish or tilapia
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4 teaspoons extra-virgin olive oil
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1 medium sweet onion, halved lengthwise and thinly sliced
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3/4 cup distilled white vinegar
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1/4 cup water
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2 tablespoons sugar
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8 whole black peppercorns
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3 whole allspice berries
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1/2 bay leaf
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