Pickled Fish Recipe

Published March 2021, Updated March 2024

This easy pickled fish recipe is a simpler take on a much-loved classic, with the same comforting sweet-and-sour flavors but fewer steps. It’s perfect when you want the essence of pickled fish without the formality — ideal for Easter, Good Friday, or any time you’re craving something familiar and satisfying.

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Looking for more easy seafood recipes or comforting meals like this? You might also enjoy:

• Seafood Marinara
• Traditional South African Pickled Fish
• Pan-Fried Yellowtail
• Oven Baked Fish

Why You’ll Love This Pickled Fish Recipe

• A true make-ahead favorite: Pickled fish tastes even better after resting, making it ideal for preparing a day or two in advance.
• Comforting and deeply flavorful: Warm spices, vinegar, and gently cooked onions create a balanced sauce that’s tangy without being overpowering.
• Flexible and forgiving: Use fresh or frozen white fish, ground or whole spices, and adjust the vinegar and sugar to suit your taste.
• Perfect for sharing: This is a classic dish for gatherings, holidays, and Easter meals, especially served with fresh bread or hot cross buns.
• Traditional with room for personal touches: From turmeric paste to chili heat, this recipe can be customized while staying true to its roots.

If you love simple, make-ahead meals, here are a few more recipes to try:

• Simple Chicken Soup
• 10-Minute Baked Chicken Breasts
• Roasted Sweet Potato Soup

What Makes This Recipe Work

• Balanced vinegar-to-sugar ratio
• Gentle spices that don’t overpower the fish
• Can be made ahead or enjoyed sooner
• Easily scaled up or down

Pickled Fish Ingredients

The ingredients are in categories of:

the batter for frying the fish
the sauce and
the onion pickle.

Fish

• White fish – fresh or frozen and thawed, cut into portions or chunks (hake or similar firm white fish)

For Frying

• Flour – cake flour or all-purpose flour
• Eggs – room temperature
• Seasoning – fish spice (optional), salt, and black pepper
• Vegetable oil – canola, sunflower, or vegetable oil

Marinade Ingredients (Curry Sauce)

Add a small amount of oil to the pan and gently fry the spices to release their flavor. You can use ground spices, whole spices, or a combination. If using whole spices, toast them lightly first for best flavor.

• Turmeric powder
• Curry powder (mild)
• Garlic cloves, minced
• Fresh ginger, grated
• Salt & black pepper
• Ground cumin
• Ground coriander
• Ground fennel
• Cardamom pods (optional)
• White grape vinegar
• Bay leaves
• Cooking oil
• Fresh chili (optional) – 1 dried chili, deseeded

Onion Pickle

(If cooking the onions, spices, and liquid together in one pan, this step can be combined.)

• Cooking oil
• Onions, sliced
• Peppercorns
• Garam masala
• Turmeric paste (optional, added at the end of cooking)

If you love make-ahead and easy meals, here are a few more recipes to try:

• Creamy Bacon Pasta
• Hot Dog Pasta
• Lentils with Dumplings
• Mascarpone Cheese Dip
• How to Clean & Cook Artichokes

How to Make Pickled Fish

Step 1: Prepare the fish

Remove the fish from the refrigerator about 20 minutes before cooking. Remove any packaging and arrange the fillets in a single layer on a wire rack. Pat dry thoroughly with kitchen paper — dry fish fries better and absorbs less oil.

Step 2: Fry the fish

Set up a dredging station with one bowl of flour and one bowl of beaten eggs.

Heat the cooking oil in a large skillet over medium-high heat. Season the fish lightly with salt and black pepper.

Using tongs, dip each fillet into the flour, shaking off excess, then into the egg. Fry in batches until lightly golden on both sides. Do not overcrowd the pan. Transfer the fried fish to a plate lined with kitchen paper and set aside.

Step 3: Make the curry sauce

If making the curry sauce immediately, carefully drain off most of the oil from the fish pan, leaving about 2 tablespoons behind.

Add the garlic, grated ginger, and chopped chili (if using). Stir briefly until fragrant. Add the ground cumin, coriander, fennel, curry powder, bay leaves, salt, and black pepper along with about ¼ cup water to prevent the spices from burning.

Stir well, then add the remaining water and the vinegar. Bring to a gentle simmer and cook for 5 minutes. Pour the curry sauce into a jug and set aside.

Step 4: Fry the onions

Heat the oil in a large skillet over medium-high heat. Add the sliced onions and cook until softened.

Stir in the peppercorns, mild curry powder, turmeric (or turmeric paste, if using), and a pinch of salt. Add the water and cook for a few minutes until the onions are tender and coated in the spiced liquid. Sprinkle over the garam masala (optional) at the end and stir through.

Step 5: Return the fish and combine

Gently place the fried fish pieces back into the pan with the simmering onion curry sauce, arranging them in a single layer as much as possible. Spoon some of the sauce and onions over the fish so it is well coated.

Reduce the heat to low and allow the fish to gently warm through in the sauce for 5–10 minutes. Do not stir aggressively — gently move the pan or spoon sauce over the fish to avoid breaking it.

Taste and adjust the sauce:

• Add water if the sauce is too strong
• Add vinegar one tablespoon at a time if more acidity is needed
• Add sugar (2–3 tablespoons) to balance the vinegar, tasting as you go

Optional turmeric paste step

If using turmeric paste, spoon it gently over the fish and ladle some of the hot sauce over the top to coat. Simmer gently for 4–5 minutes, then remove from the heat.

Storage & Food Safety

Freezing: Freeze in a freezer-safe glass or airtight container for up to 6 months. Thaw overnight in the refrigerator before serving.

Use glass containers: Store pickled fish in a Pyrex or other glass container. Avoid plastic, as vinegar can absorb odors and stain containers.

Cool before refrigerating: Allow the fish to cool completely to room temperature before covering and refrigerating. This helps prevent excess condensation and preserves texture and flavor.

Refrigerator storage: Store in a sealed, airtight glass container for 24 to 48 hours before serving for best flavor development. Pickled fish will keep well in the refrigerator for up to 2 weeks.

Serve with warm hot cross buns or crusty bread to soak up the flavorful curry sauce.

Variations

For a more traditional preparation, see my Traditional South African Pickled Fish, which follows the classic method and resting time.

Serving Ideas For Pickled Fish

Want to build this into a full meal? Serve it with:

• Fresh crusty bread
• A celebrated salad
• Lentils with Dumplings (as a side)
• Mascarpone Cheese Dip (for appetizers)

Serve with warm hot cross buns and butter for a traditional serving.

Frequently Asked Questions & Make-Ahead Tips

Make-Ahead Tip:

This pickled fish tastes even better when prepared a few hours or a day ahead — the flavors deepen and meld beautifully overnight. You can also make it in two parts: fry the fish the day before and prepare the curry sauce earlier in the week, then simply assemble and refrigerate. This approach is especially helpful for beginner cooks or anyone with time constraints. Make sure the fish is fully cooled before storing in a sealed glass container in the fridge.

Q: Can I make pickled fish ahead of time?

A: Yes! Prepare it a few hours or the day before serving. Store in the fridge once cooled. It will keep for 24–48 hours at room temperature once cooled, or up to 2 weeks refrigerated.

Q: Can I freeze pickled fish?

A: Absolutely. Use a freezer-safe container and freeze for up to 6 months. Thaw completely before gently reheating on the stove.

Q: Can I use a different type of fish?

A: White fish like hake, kingklip, or cod works best. Avoid oily fish, which may be too strong in flavor for this recipe.

Q: Can I make it less spicy?

A: Yes. Simply skip or reduce the chili — the curry and onion flavors remain delicious without the heat.

Q: Can I prepare the curry sauce ahead of time?

A: Yes! Make the sauce a day in advance and store it separately in the fridge. When ready to serve, fry the onions, add the sauce, and return the fried fish to the pan.

Q: What can I serve it with besides hot cross buns?

A: It’s delicious with crusty bread, rice, or even roasted vegetables for a lighter meal.

Looking for more inspiration? Browse these collections:

• Easy Seafood Recipes
• Quick & Comfort Meals
• Meal Prep Sides & Dips

Here are some recipes you’ll enjoy:

• Traditional South African Pickled Fish – A classic, tangy favorite made with warm spices and vinegar.
• Garlic Butter Ghee Salmon Bake – An easy, flavorful oven-baked salmon perfect for busy nights.
• Hot Cross Buns – Soft, spiced buns that pair perfectly with pickled fish and Easter meals.
• Simple Orange Salad – A fresh, citrusy side that balances rich and spiced dishes.
• Fresh Cucumber & Tomato Salad – Light, refreshing, and perfect alongside fish.
• Overnight Slow Cooker Lamb Leg Roast – A show-stopping make-ahead roast for special occasions.

If you try this Chicken and Beans recipe, I’d love to hear from you.
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Want to turn this into a full meal? Serve it with:

• Fresh hot cross buns or crusty bread
• A simple side salad or roasted vegetables
• A quick grain bowl like couscous or rice

Did you make this recipe? If so, you might also love:

Seafood Recipes

• Oven Baked Fish
• Traditional South African Pickled Fish
• Pan-Fried Yellowtail
• Seafood Marinara
• Oven Baked Fish

Comfort & Pasta

• Creamy Bacon Pasta
• Hot Dog Pasta
• Lentils with Dumplings

Sides, Prep & Dips

• Mascarpone Cheese Dip
• How to Clean & Cook Artichokes

Easy South African Pickled Fish — Tangy, Spiced, and Perfect for Easter

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