Best Svella Culla Pickled Fish Recipes
PICKLED FISH
This recipe comes from my husbands aunt. We love to fish and some times I get tired of fried fish, so I tried this recipe I found in one of my many cook books. We love it, and its cheaper than the pickled fish in the stores.
Provided by michele frank
Categories Scandinavian
Time 35m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
- Put into refigerator for five days.
- Shake every day.
- Salt will not dissolve.
- After five days, rinse with cold water, drain and blot dry.
- Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
- Take off stove and let cool.
- Add fish and onions to clean gallon jar, then add brine.
- Shake occasionally.
- Fish will be ready to eat in 2 days.
- But the longer it sets the better it is.
- If you want to double this recipe, double everything but the spices.
PICKLED FISH
Make and share this Pickled Fish recipe from Food.com.
Provided by CJAY8248
Categories Polynesian
Time 40m
Yield 12 pieces fish, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the fish into neat pieces, dry, sprinkle with a little flour and salt; fry until done.
- Cut up the onions and boil until soft; strain off the water, cover the onions with vinegar and boil up again.
- Mix the corn flour and curry powder and use to thicken the onions and vinegar.
- Place alternate layers of fish and onion mixture in a dish and serve cold.
Nutrition Facts : Calories 68.5, Fat 0.3, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 13.3, Fiber 2.5, Sugar 4.8, Protein 1.4
PICKLED FISH
This is a tangy and interesting way of preparing fish. Another prepare-ahead meal for great summer entertaining.
Provided by Bokenpop aka Mad
Categories South African
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pat fish dry and fry until golden.
- Drain and cool on paper towel.
- When cool, layer in a deep dish.
- In a clean pan, heat a little oil and fry onions til soft.
- Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
- Stir in vinegar and water to make a thin sauce.
- Add bay leaves, apricot jam and seasonings to taste.
- Simmer uncovered for 10 minutes.
- Pour over fish, cover and refrigerate for at least 3 days before serving.
Nutrition Facts : Calories 593.8, Fat 17.6, SaturatedFat 2.8, Cholesterol 167.5, Sodium 197, Carbohydrate 64, Fiber 3.9, Sugar 44.5, Protein 48.5
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