400 g boneless, skinless white fish
Salt
BATTER
250 ml self-raising flour
Pinch of salt
1 egg
200 ml water
Oil for frying
SAUCE FOR PICKLING
15 ml oil
125 ml spring onions, chopped
100 ml mixed red, green and yellow peppers, finely diced
10 ml medium curry powder
30 ml brown sugar
A good pinch of salt
100 ml blended white vinegar
50 ml lemon juice
100 ml water
CHEAT’S PICKLED FISH
Cut the fish into smallish, neat portions and sprinkle lightly with salt.
• Place the flour into a bowl and add the egg and enough water while beating with a wire whisk until a smooth, medium-thick batter is formed.
• Pour sufficient oil into a large, shallow saucepan to make it about 25 mm deep and heat to moderately hot.
• Dip the fish portions into the batter to coat all over.
• Lift out with a fork to allow the excess batter to drip off, and fry a few portions at a time in the oil until golden and crisp on both sides and firm and cooked inside. Drain on absorbent paper and arrange in a single layer in a shallow dish.
• To make the sauce, place the oil, peppers, spring onions and curry powder into a saucepan and cook gently while stirring for 5 minutes.
• Add the sugar, vinegar, lemon juice and water and bring to the boil.
• Simmer gently for 5 minutes and adjust the salt, sugar or vinegar as necessary.
• Pour the sauce over the fish, cover and refrigerate for at least 2 hours – preferably longer – to allow the fish to become well chilled and saturated with the sauce.
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