Make a marinade, for this caramelize the sugar very brown and extinguish with the water. Simmer until the caramel is dissolved. To this add the spices and salt form and bubble, then add the vinegar, the onion and carrot slices. Now do not make more, otherwise the onion will be too soft and give too much sweetness.
At the same time, season the fish fillets with salt, acidify and coat with flour, egg and breadcrumbs, then finish frying in the oil.
Roast fish as well as the marinade as hot as possible in an earthenware vessel form. The fish should fit just inside.
Weigh the fish down with a saucer or similar, nothing should stick out.
Marinate the fish in the marinade for 5-6 days at room temperature.
The recipe can be prepared with any other fish as well. However, freshwater white fish (cyprinids) are exceptionally suitable because the marinade tenderizes their troublesome meat bones. Small fish can be marinated whole.
Petra: The fish become quite firm from marinating. Breading also remains firm and does not soften.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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