Transform leftover fish into a gourmet vinegar delight
Reheating fried fish is quite a challenge. They are usually already dry and lack crispness. That's why I have had a different method for years to reuse pieces of carp, cod, or pikeperch left over from the Christmas Eve dinner. Some people claim that this version tastes even better than fresh from the pan.
For Christmas Eve dinner, we often prepare fried fish. It's a quick and simple way to make carp, trout, or cod. Season the fish pieces to taste, then dip them in a light batter made only of flour or with the addition of breadcrumbs, and they are ready to fry.
Better than cold
With fish, just like with any other Christmas Eve dish, it's easy to prepare too much. We want to have enough for everyone, preferably with seconds. Sometimes we think that one type of fish is not enough. As a result, a few pieces always remain. It happens to me too, even though I try to carefully calculate the portion per person. Cold fish in batter is not tasty, and it's difficult to reheat perfectly. What to do then? Pour it over with a vinegar marinade.
Task made easier
An aromatic marinade preserves the fish, extending its shelf life and giving it a unique flavor. Different types of fish can be used for the vinegar marinade, but cod, bream, or pike are particularly recommended. Carp, trout, and pollock, often featured on Christmas tables, will also work. The first step in preparing this dish is to cut the fish into small portions, coat them in batter, and fry them. We have already done this for fish left over from the holiday dinner. The next step is to boil the marinade.
Ready in a few days
To prepare the marinade, you need only a few ingredients. The list includes 10% vinegar, sugar, salt, onion, bay leaves, allspice, and pepper. Then, place the fried fish pieces in jars and pour the cooled marinade over them. Fish prepared this way needs to be stored in a cool place or refrigerator so the flavors can meld. They will be ready in just a few days.
Fish in vinegar marinade
Ingredients:
- about 1 lb of fried fish pieces
Marinade:
- 3 cups of water
- half a cup of 10% vinegar
- 3 tablespoons of sugar
- 1 tablespoon of salt
- 1 onion
- 1-2 bay leaves
- several black peppercorns
- several allspice berries
Instructions:
- Peel the onion and cut it into thin slices.
- Pour water and vinegar into a pot, then add sugar, salt, and spices. Finally, add the onion.
- Bring the marinade to a boil and simmer on low heat until the onion is soft. Then, let it cool.
- Place the fish pieces in a large jar and pour the marinade over them. The marinade should cover the fish. Seal the jar or jars and store them in a cool place for two days.
