Cape Pickled Fish
A traditional South African Easter dish featuring pieces of fried fish preserved in a sweet and sour curry-infused pickle. The flavors meld beautifully over time, making it a perfect make-ahead meal.
🧂 Ingredients
- 1kg Firm white fish fillets(Such as hake, kingklip, or cod. Cut into 5-7cm pieces.)
- 1 cup All-purpose flour(For dredging the fish.)
- 1 tsp Salt(For seasoning the flour.)
- 1/2 tsp Black pepper(For seasoning the flour.)
- 1-2 cups Vegetable oil or other neutral frying oil(For shallow frying the fish.)
- 3 Large onions(Thinly sliced.)
- 3 tbsp Mild curry powder(Adjust to your spice preference.)
- 500ml White vinegar(Or apple cider vinegar.)
- 150g Granulated sugar(About 3/4 cup.)
- 6 Bay leaves
- 1 tsp Turmeric powder(Optional, for color.)
- 1 tsp Mustard seeds(Optional, for added flavor.)
👨🍳 Instructions
- 1
Prepare the fish: Pat the fish pieces dry with paper towels. In a shallow dish, combine the flour, salt, and pepper. Dredge each fish piece in the seasoned flour, ensuring it's evenly coated. Shake off any excess flour.
⏱️ 10 minutes - 2
Fry the fish: Heat about 1-2 cm of oil in a large, heavy-bottomed pan or pot over medium-high heat (around 180°C / 350°F). Carefully add the floured fish pieces in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through. The fish should flake easily with a fork. Remove the fried fish with a slotted spoon and place on a wire rack set over a baking sheet to drain any excess oil. Set aside.
⏱️ 20 minutes - 3
Make the pickle sauce: In a medium saucepan, heat a tablespoon of oil over medium heat. Add the thinly sliced onions and sauté until softened and translucent, about 5-7 minutes. Stir in the curry powder, turmeric (if using), and mustard seeds (if using). Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 8 minutes - 4
Add the vinegar, sugar, and bay leaves to the saucepan. Stir well to dissolve the sugar. Bring the mixture to a gentle simmer and cook for about 5-7 minutes, stirring occasionally, until the sugar is fully dissolved and the sauce has slightly thickened. Taste and adjust seasoning if needed.
⏱️ 7 minutes - 5
Assemble the dish: Choose a non-reactive container (glass or ceramic) with a lid. Arrange the fried fish pieces in a single layer at the bottom of the container. Pour about half of the hot pickle sauce over the fish. Add another layer of fish if space allows, and pour the remaining sauce over the top, ensuring all the fish is submerged.
⏱️ 5 minutes - 6
Pickle and chill: Allow the fish and pickle to cool to room temperature. Cover the container tightly with its lid. Refrigerate for at least 2 days, and ideally 3-4 days, to allow the flavors to meld and the fish to pickle. The longer it pickles, the better the flavor.
⏱️ 2 days minimum - 7
Serve: Serve the Cape Pickled Fish cold, directly from the refrigerator. It's often enjoyed with crusty bread or rice.
💡 Pro Tips
- ✓For best results, allow the fish to pickle for a minimum of 2 days. The flavors deepen significantly.
- ✓Always serve this dish chilled.
- ✓This dish is a beloved tradition, particularly during Easter celebrations in South Africa.
- ✓Ensure the fish is completely submerged in the pickle sauce for even pickling.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a spicier kick, increase the amount of curry powder or add a pinch of chili flakes to the pickle sauce.
- Add a handful of sultanas or raisins to the pickle sauce during the last few minutes of simmering for a touch of sweetness and texture.
- Some recipes include a tablespoon of tomato paste for added depth of flavor in the sauce.