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

  • Active Time 25m
  • Total Time 40m

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.

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

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 Publisher. All rights reserved.

RecID 7863

nutrition information per serving

239 calories; 13g total fat; 3g total saturated fat; 53mg cholesterol; 243mg sodium; 10g carbohydrates; 3g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.