Zanele’s Pickled Fish

1 In a large bowl, combine the flour with salt and pepper, and coat the fish with the mixture generously.

2. Heat the oil in a saucepan and fry the fish for 2 to 5 minutes on each side, depending on the thickness of the fish. You may want to cook a test piece to ensure you don’t overcook the fish.

3. Once the fish is cooked, carefully remove it from the hot oil and place on a clean kitchen towel to drain.

4 In another saucepan, heat 2 tablespoons of oil. Fry the onion rings, ginger and garlic, then add the peppercorns, chilli, bay leaves, curry powder, turmeric, cumin and white pepper. Add the sugar, vinegar, lemon juice, lemon zest, salt, pepper and thyme, and cook the mixture through to dissolve the sugar.

5. Add the cooled fish to the pan and thoroughly coat it with the mixture. Keep it in the pan for 5 to 6 minutes on a low heat.

6 Transfer the fish to a dish, cover it, and leave it in the fridge overnight. Serve up the next day at your Easter feast and enjoy!