Let's hit the ground running by seasoning the fish fillets with salt and pepper. Dust each fillet in flour and shake off any excess.
Heat some vegetable oil in your frying pan over medium heat. Fry the fish until golden brown and cooked through. Set aside to cool.
In the same pan, fry the onion rings until soft and lightly browned. Pop them out and let them cool with the fish.
It's time for the pickling liquid! In your saucepan, combine the malt vinegar, water, sugar, turmeric, coriander, curry powder, bay leaves, and allspice. Stir it over medium heat until the sugar is dissolved.
Let the mixture simmer for about 20 minutes, giving it a stir now and then.
Now, in your glass jar or container, layer the fish and cooked onions. Pour the hot pickling liquid over the layers, making sure everything is covered.
Pop the lid on and let it cool down before you put it in the fridge.
Here comes the hard part, waiting! Leave your pickled fish in the fridge for at least 24 hours before eating, to allow the flavours to really mingle and do their thing.
