Zululanders all set to pickle fish for Easter weekend

An old-time traditional favourite in the Cape, pickled fish is popular at Easter time.

The serving of pickled fish on Good Friday is a uniquely South African tradition, but its origin remains a mystery.

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While there are many stories of how and when the tradition began, it is certainly a firm favourite Easter dish across all cultures and ethnicities.

If you haven’t already tried this unique South African favourite, here is an easy recipe to make your own:

Ingredients

Vegetable oil, for frying

1½ cups (375ml) cake flour, plus extra for dusting

1 tsp (5ml) baking powder

½ tsp (3ml) salt

¾ cup (180ml) water

Salt and milled pepper

1kg yellowtail or longline kingklip (any fish, cut into large chunks)

Pickling liquid:

3 cloves garlic, chopped

2 tsp (10ml) ground coriander

1 Tbsp (15ml) medium curry powder

1 tsp (5ml) ground cumin

2 tsp (10ml) ground turmeric

1 Tbsp (15ml) fish masala

2 cups (500ml) white vinegar

1 cup (250ml) water

4 cloves

2 bay leaves

½ tsp (3ml) peppercorns

1 cup (250ml) sugar

3 onions, sliced into rings

Salt and milled pepper

Fresh dill, for garnish

Method

Heat oil in a large pot.

Combine flour, baking powder, salt and water to create a thick batter.

Season fish and dust with extra flour.

Dip fish portions, one by one, into batter.

Deep-fry for 5-7 minutes, or until golden and cooked through.

Drain on kitchen paper.

Place pickling ingredients, except onions, in a pot and bring to the boil.

Simmer for about 10 minutes, then add onions and simmer for 5-7 more minutes.

Season and remove from heat (take care not to overcook, onions should still be crunchy).

Place fish in a large baking dish.

Pour over pickling liquid, making sure the fish is covered.

Cool completely and marinate in the fridge for at least two days.

Garnish pickled fish with dill just before serving.

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