Pickled Fish

Name: Pickled Fish
Ingredients: 2 2,5 kg fresh hake fillets (I prefer skin on as it is very thin and retains the shape); 250 ml cake flour; 7ml salt; 7ml freshly ground pepper; 2-3 eggs, lightly beaten; Oil for shallow frying (Canola or Sunflower); 5cm ginger root, grated; 100ml oil (I use Canola); 20ml ground cumin; 20ml pickling spice (a mixture of coriander seeds, all spice, cloves, whole or crushed peppercorns); 10ml ground turmeric; 15ml chilli flakes; 2-3 fresh red chillies; 6-8 small bay leaves; 500ml good quality white wine vinegar; 500ml water; 500ml sugar; 200ml apricot jam; 200ml medium or hot chutney; 30ml potato or cornflour (I always use potato flour); 30ml water

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YOU NEED Pickled Fish 2 – 2,5 kg fresh hake fillets (I prefer skin on as it is very thin and retains the shape) 250 ml cake flour 7ml salt 7ml freshly ground pepper 2-3 eggs, lightly beaten Oil for...

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Ingredients

2 2,5 kg fresh hake fillets (I prefer skin on as it is very thin and retains the shape)
250 ml cake flour
7ml salt
7ml freshly ground pepper
2-3 eggs, lightly beaten
Oil for shallow frying (Canola or Sunflower)
5cm ginger root, grated
100ml oil (I use Canola)
20ml ground cumin
20ml pickling spice (a mixture of coriander seeds, all spice, cloves, whole or crushed peppercorns)
10ml ground turmeric
15ml chilli flakes
2-3 fresh red chillies
6-8 small bay leaves
500ml good quality white wine vinegar
500ml water
500ml sugar
200ml apricot jam
200ml medium or hot chutney
30ml potato or cornflour (I always use potato flour)
30ml water