First fry the fish in a LARGE pan or
Put fish in gallon jar, Add pickling
You may use suckers, Northern or crappies for this recipe.
COOK FISH---Bake 15 minutes at 180C (
Cut fish into 4 slices.
Place fish in a teflon or porcelain coated skillet.
Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
Let simmer about 10 minutes, turning fish once to cook evenly.
Transfer to a covered dish and store in the refrigerator to\"age\" for 2 days.
Reheat over moderate heat just until heated enough before serving.
Add ampalaya and eggplant during the last five minutes of cooking.
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fish fillets and cut into small
p the flesh of the fish by sprinkling salt on both
mall pieces.
Dip each fish piece into the beaten egg
Fillet fish, removing the skin.
Cut
Season the fish steaks with salt and pepper and fry in oil. Remove and drain on a paper towel to soak any excess oil.
Prepare a sauce by combining all other ingredients and cooking on low heat until the onions become soft.
Put fish in a glass bowl and pour sauce over it.
Cover and let it stand for an hour before served or store in the refrigerator overnight or a few days for best flavor.
Cut fresh fish filets into strips or chunks.
Fill a quart canning jar 3/4 full with fish and add 1 diced onion.
Add salt, sugar and pickling spice and fill the jar with dry white wine or apple cider vinegar.
Shake thoroughly and refrigerate for 4 days. Shake daily.
Ready to eat or serve.
Cut fish in 1\" long strips.
In a large jar, alternate layers of fish, onions and carrots until loosley full.
Combine vinegar, sugar and seasonings in a pan and boil until sugar is dissolved.
Cool.
Pour over fish and refrigerate 24 hours before serving.
Preheat oven to 350\u00b0F.
Wash and pat dry the fish pieces and dip them in flour to coat.
In a baking dish, make a bed of onion slices and lay fish on top.
Combine remaining ingredients and pour over the fish and onions.
Cover with a tight fitting lid or seal with foil and bake for 1 hour.
Remove from oven and let cool, then refrigerate for 2 days before serving.
Mix sauce (the first 6 ingredients) in large kettle and cook slowly for 1 hour.
Cool sauce.
Rinse fish and dry.
Sprinkle lime juice over fish slices and season with salt.
Flour both sides lightly when ready to fry.
Heat olive oil with crushed garlic in frypan.
Remove garlic as soon as it browns.
Fry fish slices on low heat 15 minutes.
Remove and arrange in deep glass dish.
Pour sauce over it.
Cover; refrigerate at least 24 hours. Serve cold.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
Cut the fish into neat pieces, dry, sprinkle with a little flour and salt; fry until done.
Cut up the onions and boil until soft; strain off the water, cover the onions with vinegar and boil up again.
Mix the corn flour and curry powder and use to thicken the onions and vinegar.
Place alternate layers of fish and onion mixture in a dish and serve cold.
Cut fish into small pieces. Cover with cold water and add three Tbsp of salt. Let soak for
two hours. Drain fish well and place side by side in a pan. Add spices and vinegar enough
to cover.
Bake at 350\u00b0 until tender.
Pat fish dry and fry until golden.
Drain and cool on paper towel.
When cool, layer in a deep dish.
In a clean pan, heat a little oil and fry onions til soft.
Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
Stir in vinegar and water to make a thin sauce.
Add bay leaves, apricot jam and seasonings to taste.
Simmer uncovered for 10 minutes.
Pour over fish, cover and refrigerate for at least 3 days before serving.
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into