Pickled fish

Kaapse kerrievis is a classic Good Friday dish. It's also a delicious solution for leftover fish. We recommend serving it with piping hot, buttered rolls.

Serves: 6-8


1 cup (250ml) cake flour
1 tsp (5ml) salt
1 tsp (5ml) white pepper
2kg skinless sustainable white fish fillets
vegetable oil for frying
3 cups (750ml) white grape vinegar
3 sliced onions
4 sliced cloves
4 tsp (20ml) turmeric
¼ cup (60ml) curry powder
2 Tbsp (30ml) fish masala
4 cardamom pods
4 bay leaves
1 tsp (5ml) black peppercorns
2-3 seeded and finely chopped chillies
1/3 cup (80ml) sugar
1 cup (250ml) sultanas


Combine the flour, salt and pepper in a bowl. Coat fish with seasoned flour and shake to remove excess. Heat a glug of oil and fry fish in batches until cooked through. Drain on paper towel and cool. Place remaining ingredients (except sugar and sultanas) together in a saucepan. Add 2 cups (500ml) water and bring to the boil. Reduce heat and leave to simmer for 10-15 minutes until onions are soft but still slightly crunchy. Add sugar to taste and stir to dissolve. Remove mixture from heat, stir in sultanas and cool slightly. Season to taste. Place fish in a deep glass dish or jar. Pour over onion mixture, making sure fish is completely covered. Refrigerate. For best results, store fish for 24 hours to allow flavours to develop.

This recipe was first published the former Eat In magazine.

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