Classic & Familiar

Perfectly pickled fish

Serves 4-5

Our Deep Water Hake is the ideal meal to celebrate with this Easter. Light, delicious and packed with proteins, our fillets and portions will make your Easter a memorable one.


  • 1 x 450 g I&J Deep Water Hake Prime Medallions, frozen
  • Cake flour, seasoned with salt and milled black pepper, to coat fish
  • Oil for frying
  • 1 large onion, sliced into rings
  • 200 ml white vinegar
  • 200 ml water
  • 100 ml white sugar
  • 2.5 ml salt
  • Spices and Herbs: 7.5 ml mild or medium curry powder, 2.5 ml turmeric, 1 ml ground ginger, 5 black peppercorns, 3 dried bay leaves or fresh lemon leaves


Dip the frozen I&J Deep Water Hake Prime Medallions in hot water and then roll them in the seasoned flour. Pan-fry in oil over moderate heat until cooked. Drain on paper towels and set aside. Add the rest of the ingredients to a medium-sized pot and stir. Bring to the boil and boil uncovered for 4 minutes. Remove from the heat. Carefully add the cooked I&J Deep Water Hake Prime Medallions to the sauce. Allow to cool completely. Transfer to a non-metal container, cover and refrigerate overnight. The pickled fish will keep in the fridge for at least 4 days – just ensure that the fish is covered with sauce.

Serving suggestion

Best accompanied by freshly toasted hot-cross buns and apricot jam.

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