Breaded fish from a jar is a real delicacy. What’s more, its advantage is not only its taste, but also the fact that we can prepare it much earlier. Preparing it is not complicated, and the effects are truly delightful. This fish is perfectly seasoned and delicate, so it will please everyone in your household. Check how to make it.
When deciding to prepare fish in jars, it is worth choosing fresh fish fillets, which have a delicate flavor and meaty consistency. Thanks to this, they will not lose their structure after frying or being in the brine. It is recommended for this recipe pollock, miruna, perch, pike, zander, hake and even carp.
These fish are perfect for breading and absorb the aromas of spices and vinegar, making them taste great. If we want to prepare 4 half-liter jars, we must have:
- 1 kilogram of fish fillets,
- 2 eggs,
- breadcrumbs (amount necessary for breading),
- wheat flour (for coating fillets),
- frying oil,
- 4 cups of water,
- 4 bay leaves,
- 7 allspice balls,
- 1 cup of vinegar,
- 2 onions,
- 5 tablespoons of sugar,
- 1 teaspoon of salt,
- 1 tablespoon of peppercorns.
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The first step in preparing fish in marinade is to prepare the jars. It will be most convenient to bake them in the oven to save some time. We just need to place the dishes on a baking tray and put them in the unheated device. Set it to 120 degrees and leave for 15 minutes.
During this time, dry the fillets thoroughly with a paper towel. Season them with salt and pepper, then cut them into smaller pieces to make them easier to put into the jars. The next step is breading the fish – to do this, we coat it in flour, in beaten egg and finally in breadcrumbs. Fry the fillets until they are golden on both sides.
Then boil water and vinegar in a pot. Add bay leaves, ground pepper, salt, sugar and allspice. We also add the chopped onion and cook for 3-5 minutes. We will leave it to cool slightly.
In the meantime, put the fish and onion from the brine into previously sterilized jars, arranging them in layers. Pour the prepared brine over it so that all pieces of fish are well immersed in it.
Close the jars and pasteurize them for about 20 minutes in a pot of water. After taking them out, turn them upside down until they cool down. The prepared jars should be stored in a cool and dark place.
