add fish place the dish in the fridge. deep fry fish in hot oil when ready to serve. Ingredients. 10 flat sliced baby hake / its better to use normal hake or kingklip
You can also use fish without a batter. Also, you can use any white fish – we just prefer hake as it firms up nicely and is readily available and sustainable
The secret is in the pickled sauce. Pour over fried fish, wait to cool then refrigerate. 2 table spoons of pickle fish masala or Packo Masala. 1 level tablespoon of fish masala
Partially thaw the fish, and roll each piece in the chilli-bite mix powder until well coated. Do not move the fish pieces around or turn them over too quickly as you don’t want to break the coating
A little cake flour to coat the fish. A little oil to fry fish. Season the fish with a salt and a little turmeric , dip the seasoned fish in a little cake flour and then fry in shallow oil about two minutes on each side depending on thickness of fish
Fish. The firmer the fish , the better. I had mine already cleaned and cut into pieces at the fisheries. Clean fish well, and Pat dry , season with salt and pepper
Ingelegde Vis (PickledFish) – Salwaa Smith – Cape Malay Cooking & Other Delight. This is a very tasty way of preparing fish and can be cooked in advance
Pickledfish predates refrigeration, when people had to find ways to preserve food. Popular in South Africa, in the Cape it’s often referred to as Kaapse Kerrievis (Cape Curried Fish)
Pickledfish is great for angling snacks on the rocks, boat or beach. Large specimens of fish like Kob, Muuslecracker and Leervis (garrick) tend to have coarse flesh
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