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Sweet-and-Sour Fish (Stegte Fisk i Eddike)

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  40 Minutes
  4 main-dish or 8 appetizer servings
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.
RECIPE INGREDIENTS
1/4 cup  rye or whole-wheat flour
1/2 teaspoon  salt, divided
1/4 teaspoon   white pepper
1 pound  firm-fleshed white fish, such as catfish or tilapia
4 teaspoons  extra-virgin olive oil
1   medium sweet onion, halved lengthwise and thinly sliced
3/4 cup  distilled white vinegar
1/4 cup  water
2 tablespoons   sugar
8   whole black peppercorns
3   whole allspice berries
1/2   bay leaf
Sweet-and-Sour Fish (Stegte Fisk i Eddike) Recipe at Cooking.com
DIRECTIONS
Combine flour, 1/4 teaspoon salt and pepper in a wide shallow bowl or pie pan. Dip fish in the mixture to coat, shaking off the excess.


Heat oil in a large nonstick skillet over medium heat; add the fish and cook, in batches if necessary, carefully turning once, until opaque in the center and golden on the outside, 3 to 5 minutes per side. Transfer to a shallow glass dish large enough to fit the fillets in a single layer. Top with onion slices.


Combine vinegar, water, sugar, peppercorns, allspice berries, bay leaf and the remaining 1/4 teaspoon salt in a small saucepan and bring to a boil, stirring to dissolve the sugar. Immediately pour over the fish. Remove the bay leaf. Let marinate for at least 15 minutes at room temperature or cover, refrigerate and marinate for up to 3 days.


Remove the fish and onions from the marinade. Serve warm or chilled.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 main-dish or 8 appetizer servings
Calories: 239
Fat. Total: 13g
Protein: 19g
Carbohydrates, Total: 10g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 53mg
Sodium: 243mg
% Cal. from Fat: 49%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jette Reviewed: 05/12/2012
Danish pickeld fish love them
This recipe is very good. Adjust the sweet and sour flavour to your liking. Remember to add lots of sliced onions to the fish and marinade. I like to use plain White flour instead of rye and season it well with salt and pepper. Herring is full of good omega oil. Good to eat and good for you. By the way, any left fishbones softens compleately in the marinade. This is my husband favourite, so I am going to go shopping for herring. I can get them frozen in BASIK FOOD Stores.
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