Pickled Fish

• 1 c. vegetable oil
• 2 lb. flounder fillets
• 1 1/2 tsp. salt
• 1 tsp. black pepper
• 2 large onions, sliced
• 1 1/2 c. wine vinegar
• 1/2 tsp. curry powder
• 2 chili peppers or 1/2 tsp. crushed red pepper
• 1/2 tsp. shredded ginger root
• 2 bay leaves
• 1/2 tsp. turmeric

1. Heat oil in a large frypan.
2. Season fish with salt and pepper. Fry fish until lightly browned on both sides.
3. Remove from oil and place on a paper towel.
4. Place onion slices in a 2-quart casserole.
5. Add vinegar, turmeric, curry powder, chili peppers, ginger root and bay leaves.
6. Cook over a low heat.
7. Remove from heat when mixture begins to boil.
8. Place fillets in a 9 x 13 x 2-inch casserole.
9. Pour vinegar mixture over fillets.
10. Turn fillets once.
11. Let mixture cool to room temperature.
12. Cover tightly with foil.
13. Refrigerate 2 to 3 days.
14. Makes 4 to 6 servings.

vegetable oil, flounder fillets, salt, black pepper, onions, wine vinegar, curry powder, chili peppers, ginger root, bay leaves, turmeric

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217612 (may not work)