Learn how to make your own pickled fish, it's easy to prepare, you probably have the ingredients and you can use any white firm fish. Once you've tasted it, there's nothing as delicious and no store-bought pickled fish will compare!

Looking for a traditional pickled fish recipe? Try my Traditional South African Pickled Fish

March 2024 - Recipe Update

Make-Ahead Pickled Fish

This recipe is super simple, it's a matter of these three steps: 

1. Fry the fish
2. Make the curry sauce with the spices
3. Fry the onions and layer the fish into the sauce 

• Make the curry sauce at least 4 days in advance. Let it cool, refrigerate sealed.

• Fry the fish a day before, cool and place in airtight container overnight. The next day, all you have to do is slice the onions and layer the fish!

Tip! Use a mandalin to slice the onion. It's quick with no more onion tears!

Pickled Fish Recipe

Pickled Fish is a South African dish, often enjoyed during Easter time. Made with either firm fresh or frozen and thawed fish. White fish is first fried in a flour and egg batter creating a crunchy texture for the fish.  

Next is a pickling process of onions, spices, dried herbs and vinegar.  The ingredient list is long but the recipe itself is very easy! I have shared a step-by-step method with make-ahead and storage tips!

The recent process shots have no turmeric paste (as in the recipe card below) instead I am using all spice powders. If you want to know how to dry-toast the spices, look at the bottom of this post, after Step 4.

Below is an image of fish fried in a batter of flour and egg. An excellent make-ahead recipe. Once the fish has cooled, store it in an airtight container in the fridge, ready for the pickled sauce tomorrow! Or you can serve it immediately with sea salt and a side of potato or salad.

What Is Pickled Fish? 

Pickled fish is thought to have originated in Cape Town, where Cape Malay pickled fish is eaten over Easter. The significance of the vinegar in the fish was used as a way to preserve fresh fish and symbolize the crucifixion of Christ. Typically shared over one of the most celebrated Christian holidays, in this case Easter holidays when it is celebrated and enjoyed by South African families across the country.

What Does Pickled Fish Taste Like?

The taste is both sweet and sour and prepapring it in a pickling process, allows the flavors to improve the longer it stays in the refrigerator.

Why Is Pickled Fish A Religious Celebration? 

Pickled fish signifies the body of Christ so we do not eat meat on Easter Friday because meat symbolises the flesh of Jesus Christ .

For this reason, pickled fish is eaten only over Easter, specifically on Good Friday in the absence of (replacing) meat.  Fish on Good Friday and lamb on Easter (Holy) Sunday. The Easter weekend for Christians who celebrate it, is a way of acknowledging the crucifixion and resurrection of Jesus Christ.

Easter Sunday, slow cooked overnight lamb roast? Overnight Slow Cooker Lamb Leg Roast or try this 3 Ingredient 7-Hour Lamb Roast

How To Make Pickled Fish

Let's take a look at the Ingredients: 

Ingredients For Frying The Fish

• Fish, fresh or frozen and thawed, hake medallions/fillets MSC certified and sustainably caught.
• Flour
• Eggs
• fish spice or salt and pepper 
• Vegetable oil

Curry Sauce

1. Turmeric powder
2. Curry powder
3. Salt & pepper
4. Cumin
5. Coriander
6. Fennel
7. Ginger
8. Cardamom pods
9. Bay leaves
10. Cooking oil, any
11. Garlic cloves, minced
12. Ginger
13. Fresh chili, de-seeded and chopped or dried chili flakes
14. Cold water
15. White grape vinegar

Onion Pickle

• Cooking oil
• Onions sliced
• Peppercorns
• Gram masala
• Turmeric paste (if using, at the end of the recipe)

Quick Note: My suggestion, if you are using whole spices like coriander, fennel, cardamom and cumin then it's best to toast them first. You can also use just spice powders.

Directions

Here is a step-by-step method on how to make the best pickled fish recipe!

STEP 1: Dry & Fry The Fish

An easy process to fry battered fish.

• Fish must have thawed in the fridge overnight if frozen. Placing the fish over a rack simply helps the drying process. 30 minutes to an hour before you start, if possible.
• Create your dredging station of 2 bowls one for the eggs and one for the flour and fish spice. Have plate ready to put the fried fish.
• With paper towels, pat the fish dry and season with salt and pepper.

Tip: Dry it again before starting. Season just before frying, with salt and pepper.

• Dredge the fish through the flour (light coating) and then the egg, shaking off the excess. 

Heat oil in a skillet over medium-high heat and fry the fish till light golden brown.  You may have to work in batches for a lot of fish. Set fried fish aside.

Make Ahead Option: Leave it to cool completely and store in an airtight container, or move on to step 2.

STEP 2: Curry Sauce

This is where you add all the spice powders or whole toasted and crushed spices in right after the garlic and chili.

Make ahead option: Cool and refrigrate until needed.

• In a non-stick skillet or pan, heat the oil over medium high heat. Add garlic, grated ginger (if using) and fresh chopped/dried chili, cook for a couple of seconds.
• Add all the spices and ½ cup of  water, which will help prevent the spices from burning. 
• Combine the spices and add the remaining water and the vinegar. 
• Set the curry sauce aside. 

STEP 3: Onions

1. Heat oil in a lage skillet or non-stick pan over medium to high heat.  
2. Fry the onion slices.
3. Add the peppercorns and garam masala (optional). Mix to combine

Step 4: Combine Onions & Curry Sauce

1. Now pour the curry sauce (from earlier) over the onions. 
2. Drop the heat to a simmer, leave for 10 minutes. If you need to add more liquid, add water (regular cold running water) or vinegar to have more sauce. Taste to check the taste before adding too many cups of white vinegar. This recipe uses a cup of white wine vinegar for the whole recipe. 
3. Place a layer of fish into the pan and let it cook on medium heat while you while you add all the fish. Leave to simmer for 5 minutes is enough so that the texture of the fish is maintained. 
4. Pour turmeric puree (is using) over the fish, gently scoop some of the sauce to cover the fish, and soak up the turmeric paste.
5. Turn off the heat, and leave it to cool thoroughly.

I have my trusted turmeric recipe here. If not making a turmeric paste, then add turmeric spice in along with the spices in the curry sauce (Step 2).

Toasted spices vs spice powders?

There's a big difference! Even as an anosmic home cook, I can smell the oils which are released and the spices can then be used to their full potential. Toasting helps with any bitter taste that might be there, which gives a better overall taste to the dish.

It's quick, easy and once done, you can store them to use again for another recipe once they've cooled.

How to Toast Spices?

In a dry skillet/pan, on the stovetop, low to medium heat, add the spices. As they start to toast, you will smell and see the color will deepen slightly. Do not walk away or they will burn! The minute they are done, pour them onto a cold surface like a tray, plate, your kitchen counter-top. This helps them stop cooking immediately.

Recipe Notes

The 2024 update of the recipe was made using the make-ahead steps. I made the curry sauce days in advance. Fried the fish one day before cooking the onions.

Onions: Leave them for last, so they don't go soggy.

Spices: You can toast the spices in advance to make the process move faster.

Sugar: To balance out the acididy, add about 2 to 3 tablespoons of sugar. We are not sweet pickled fish fans but feel free to taste and adjust.

Vinegar: Be sure to buy grape vinegar and not spirit vinegar!

Why Make This Recipe Ahead?

Pure convenience. If you have small children or other 100 commitments, it's challenging to do this in one day and expect great results.

You get to adjust the flavors on the last day while frying the onion. Add more vinegar and water if you need more of a sauce. Taste and adjust the taste as you go.

How To Store Pickled Fish - 24 To 48 Hours

Cover and refrigerate only when the fish is thoroughly cooled and at room temperature. Store in a sealed pyrex or other glass container for 24 to 48 hours for the flavor to deepen and meld. 

Pickled Fish & Hot Cross Buns

Serve with warm hot cross buns and butter. Enjoy!

My Secret Ingredient was my ever so loved Turmeric Paste! I found a way to incorporate it and it took my pickled fish recipe from really good to oh my goodness good! (For a twist on the recipe).

Need a recipe? The best Hot Cross Buns Recipe

Frequently Asked Questions Pickled Fish

A few questions and answers on pickled fish.

Where Does Pickled Fish Originate?

Synonymous with the Easter holidays, it's a traditional Cape Malay dish. Normally eaten Easter Friday in true South African tradition which dates back centuries.

What fish to use for pickled fish?

Most fish types can be used for making pickled fish. Most common in South Africa is hake medallions, yellow tail and snoek.

Where to buy pickled fish?

You can buy fish at any supermarket at the seafood counters, seafood shops, the harbour and any fish shops. Sometimes you find specific fish shops on the west coast with really fresh beautiful fish. Many of the online shops are a wonderful service because they share their story with you and you get to make an informed decision.

How long Does Pickled Fish Last?

Although pickled fish lasts up to six weeks when refrigerated, it barely gets passed day one! Personally, I ration the sealed containers of fish to last throughout the Easter weekend 🙂

Can Pickled Fish Be Re-Heated?

To reheat, simply warm it up in the microwave. For larger amounts, it's best to reheat on the stove-to with a splash of water. You can leave the pickled fish at room temperature before serving, my family eat it cold!

How Soon Can You Eat Pickled Fish Once Cooked?

You can eat pickled fish the minute you make it but it tastes better overnight. For best results, eat your pickled fish at least 2 to 3 days after making it, although it can be refrigerated for up to 4 weeks.

Food Safety

• Keep the fish frozen until properly thawed overnight in the fridge.

• When thawing, don't leave it out the fridge for longer than 2 hours but if the weather is warm, half an hour to an hour.

• Do not mix cooked fish with uncooked fish (and that goes for all food types).

• Keep the container airtight when storing fish in the refrigerator and keep cooked food and raw food seperate to avoid cross-contamination.

• Make sure to use a disinfectant on the work surface once you've finished working with fish (or any food). Thoroughly wash the boards, knives etc used.

• Washing your hands with soap, is very important and once done, wash all any dish towels that were used during the fish cooking process. Don't use them for something else.

• Do not buy any food (especially seafood) that is not fresh, ie. the color is dull looking, the date has expired. If you buy meat or seafood in packaging, check the plastic is not sticking to the meat/fish. It must look and smell fresh, the slightest hesitation, is reason to buy somewhere else.

• Seafood in particular, when not handled carefully, or a lack of hygiene, can very quickly infect you, so stay commited to buying and eating as fresh as you can get.

Fortunately pickling fish is one of the oldest methods of preserving fish. The vinegar or brine prevents any spoilage.

More Fish Recipes

• Traditional South African Pickled Fish
• Easy Fish Recipe
• Oven Baked Fish
• Pan-Fried Yellowtail Recipe

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Turmeric Paste Recipe

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