Pickled king fish
- 3 to 4 pounds of kingfish cleaned and sliced about 1 inch thick
- 2 to 2½ pounds of Spanish or Bermuda onions peeled and thinly sliced
- the juice of 2 limes
- seasoned flour for dredging
- 2 cups of olive oil
- 1 cup of vinegar
- 4 bay leaves
- 12 peppercorns
- 1 teaspoon of salt
- 3 to 4 tablespoons of crushed garlic. (note: this is optional and can be added to the onion mixture during the cooking cycle or after this is up to you)
- In a large heavy pot, place oil, vinegar, salt, pepper corns and bring to a simmer.
- Add onions and allow to simmer slowly for about one hour.
- While the onions are simmering rinse fish under cold water and place on a cutting board.
- Pat the pieces of fish dry with a paper towel and then rub all sides with the lime juice.
- Dredge fish in the seasoned flour make sure that it is completely covered with the flour coating and set aside.
- Once you have floured all of the fish place it in the refrigerator for at least a half hour.
- Place about one quarter cup of oil in a heavy skillet and bring up to heat.
- Once the oil comes up to heat place a few pieces of fish in it and fry until golden brown on all sides.
- You may have to adjust the heat so as not to burn the fish.
- Place a layer of the onion and oil mixture in to a large container that has a tight lid, preferably glass.
- Place a layer of the fried fish into the container, now add another layer of the onion and oil mixture.
- Continue this process until you have added all of the fish.
- Make sure that you have enough of the onion and oil mixture to completely cover the last layer of fish.
- Place in the refrigerator for at least three days turning the fish from bottom to top at least twice a day.
- Be careful not to break the pieces of fish when turning.