White fish pickled in sour sauce

Ingredients for 2 servings:

• 500 g fish(s) (whitefish)
• ½ liter of water
• ½ liter of vinegar
• 1 tbsp salt
• 2 tbsp sugar
• 3 small onions
• 1 bay leaf
• 1 tbsp spice mix (pickling spice for cucumbers)

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Total time approx. 2 days 40 minutes

Rinse the gutted and scaled fish under cold water and pat dry. Season with salt and pepper inside and out, then coat in flour. Heat oil in a pan and fry the fish on both sides for about 5 minutes until golden brown, then set aside. To prepare the stock, dissolve salt and sugar in the vinegar and water mixture and bring to a boil in a saucepan. Slice the onions and add them to the stock along with the bay leaf and pickling spice. Bring the whole thing back to a boil. Place the fish in a bowl and pour the stock over them. Once the fish has cooled, place the bowl in the refrigerator to marinate for 2-3 days. Whether for lunch with potato salad or in the evening with buttered bread, enjoy.