There is nothing more dear to Capetonians than pickled fish. It’s associated with Easter more than any other time of the year and this is the perfect time to shine some light one on of our favourite local delicacy. But how do you guarantee pickled fish greatness? Well, you’re in the right place, because we have a couple of tips to ensure your next pickled fish is your best one yet.

Balance Your Pickled Fish Flavours

Yes, it’s a pickle and a pickle is a vinegar-based dish, but that doesn’t mean your fish needs to be sharp and overly acidic. When you’ve added your vinegar to your aromatic spices and sugar, be sure to taste your pickle. You’re looking for balance, so if the vinegar is overpowering, add a little sugar to tame it.

Thicken That Sauce

A runny sauce is never a good look, so once you’ve got your flavours spot on, add the tiniest bit of slaked cornflour to thicken it up. You want a little body to your sauce so that it holds together nicely on your accompanying crusty bread.

Set Up a Production Line

Create an assembly line to get your fish frying-ready. First up, dust the fish in the seasoned flour and then the egg, fry until golden, then remove and drain on a paper towel. While your fish is frying, start flouring the next batch of fish, and so on.

Soak Your Fish With Warm Sauce

Once your fish is fried and drained, place it in a jar that allows it to sit snugly. Pour over your warm and seal it tightly. Leave to cool at room temperature and place in the fridge.

Get Creative With Your Serving

Don’t just serve it like your tannie used to, have a little fun with it. We like putting pickled fish into tacos with avo and sliced lettuce, or try it in a salad or even blended into a pate.

Chef Rudi Liebenberg, of the Belmond Mount Nelson Hotel, shares his recipe for Pickled Fish. Looking for a paleo/banting version try this recipe for LCHF Pickled Fish.

Inspired? Check out more delicious fish recipes.