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What You Need:
(To Serve: 6)
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MARINADE
¾ cup vegetable oil
2 cups coarsely chopped onions
¾ cup tomato paste (6 ounces)
3 tablespoons white distilled vinegar
1 teaspoon sugar
¼ teaspoon powdered cloves
1 bay leaf, coarsely crumbled
5 whole black peppercorns
1 teaspoon salt
FISH
1½ pounds whitefish fillets with skin left on, cut into 2-inch pieces, or 6 schmaltz herring fillets, soaked in cold water for 12 hours, cut into 2-inch pieces and patted dry with paper towels
1 tablespoon salt
Freshly ground black pepper
½ cup flour
½ cup vegetable oil
GARNISH
2 tablespoons finely chopped parsley
1 hard-cooked egg, finely chopped
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Translate this recipe:
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| How To Cook: |
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MARINADE:
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1. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a light haze forms above it.
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2. Drop in the onions, reduce the heat to moderate and, stirring frequently, cook for 8 to 10 minutes, or until the onions are soft but not brown.
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3. Stir in the tomato paste, vinegar, sugar, cloves, bay leaf, peppercorns and salt and bring to a boil.
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4. Cover the pan; reduce the heat to low, and simmer undisturbed for about 15 minutes. Then remove from the heat and cool the marinade to lukewarm.
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FISH:
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1. If you are using the whitefish, sprinkle it with the tablespoon of salt and a few grindings of pepper. Because they are quite salty to begin with, the herring pieces need only be sprinkled with pepper.
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2. Whatever the fish, coat it well with the flour and vigorously shake off any excess. In a heavy 10-to 12-inch skillet, heat ½ cup of oil over high heat until a light haze forms above it.
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3. Add 6 or 8 pieces of the fish, lower the heat to moderate and brown them 3 to 5 minutes on each side, turning the pieces over with tongs. Transfer the browned fish with tongs to a double thickness of paper towels to drain, and fry and drain the remaining fish similarly.
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4. Pour 1/3 of the marinade into a shallow 2-quart enameled, glass or stainless steel baking dish and arrange half the fish in it in one layer.
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5. Moisten the fish with 1/3 more of the marinade and arrange the remaining fish in another layer on top. Pour in the remaining marinade and let the fish marinate uncovered and unrefrigerated for at least 6 hours.
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6. Then refrigerate, tightly covered with plastic wrap, for at least 24 hours before serving. The herring will keep as long as 1 week in the refrigerator; in fact, its flavor will improve with longer marinating.
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GARNISH:
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1. To serve, transfer the fish to a serving platter, moisten it with a little of the marinade if you like, and sprinkle with the parsley and hard-cooked eggs.
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