Pickled Fried Fish with Danish Rye Bread and Creme Fraiche

• 3 cups water
• 2 cups distilled white vinegar
• 1/4 cup sugar
• 2 medium red onions, halved and thinly sliced
• 2 celery ribs, thinly sliced
• 1 medium carrot, thinly sliced
• 5 garlic cloves, thinly sliced
• 1/2 tablespoon allspice berries
• 3 bay leaves
• 1/4 cup kosher salt
• 1/4 cup grapeseed oil
• 2 pounds skinless walleye, fluke or flounder fillets, 1/2 to 3/4 inch thick, cut into 10 equal pieces
• Kosher salt
• All-purpose flour, for dusting
• Dill sprigs, for garnish
• Danish rye bread, creme fraiche and minced red onion, for serving

1. Make the Brine In a large saucepan, combine all of the ingredients and bring to a boil.
2. Simmer over moderately low heat until the vegetables are just softened, about 12 minutes.
3. Let cool completely.
4. Prepare the Fish Meanwhile, in a large skillet, heat 2 tablespoons of the oil until shimmering.
5. Working with half of the fish at a time, season the pieces with salt and dust with flour; pat off the excess.
6. Add the floured fish to the skillet and cook over moderate heat, turning once, until golden and just cooked through, 5 to 6 minutes.
7. Transfer the fish to a plate.
8. Repeat with the remaining 2 tablespoons of oil and fish.
9. Prepare the Fish Spoon half of the brine and vegetables into a large bowl or baking dish.
10. Add the fish and pour the remaining brine and vegetables over the top.
11. Cover with plastic wrap and refrigerate overnight.
12. Bring the fish to room temperature before serving.
13. Prepare the Fish Transfer the pickled fish and vegetables to a platter.
14. Garnish with dill sprigs and serve with rye bread, creme fraiche and minced red onion.

water, white vinegar, sugar, red onions, celery, carrot, garlic, allspice berries, bay leaves, kosher salt, grapeseed oil, skinless walleye, kosher salt, flour, dill sprigs, rye bread

Taken from www.foodandwine.com/recipes/pickled-fried-fish-with-danish-rye-bread-and-creme-fraiche (may not work)