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Easter and pickled fish always bring back old memories as a trainee working buckets and buckets of pickled fish. Previously I had shared a pickled fish recipe . The recipe is simple, coating the fish in flour then egg wash and straight into the deep fryer. Then into sweet and sour slightly spicy pickling sauce. I had received some Jacopever and was experimenting a couple of dishes from ceviche to whole roasted Jacopever served on tacos, these recipes will be published later. But I simply had to eat a favourite and the pickled fish still had to be warm on a warm toasted bun with lettuce and tomato. Warm and comforting.

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