John Myers
Ingredients for 4 servings:
- 8 fish(s) (green herring, perch or roach)
- 6 tbsp flour for breading
- 2 tbsp fat for frying
- 3 large onions, sliced
- 8 allspice berries
- 8 peppercorns, black
- 3 bay leaves
- 50 g mustard seeds
- Salt
- 200 ml citric acid
- 4 tbsp vinegar essence (25% acid)
- 2 tbsp sugar, approx.
- 800 ml water
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Clean and wash the fish, pat dry, and season with salt. Then coat in flour. Heat fat in a pan and fry the fish until dark brown on both sides (the fish can also be fried one at a time). Carefully remove the cooked fish from the pan and keep warm. Meanwhile, bring the water to a boil with the sliced onions, 1 tablespoon of salt, 2 tablespoons of sugar, peppercorns, mustard seeds, and bay leaves. After about 2 minutes, add the vinegar and citric acid and let it boil. Once slightly cooled, pour the mixture over the still-warm fish to cover them. Once completely cool, serve immediately. However, it tastes best if it has had at least 2 days to marinate. If stored in a cool place, the fish will keep for at least 2 weeks. It tastes great with mashed potatoes or boiled potatoes with fresh bread rolls.
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