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Fish, Africa and overseas

Ingelegde vis with bread

Ingelegde vis is a Cape Town specialty made of fried cod marinated in a sweet and tangy onion, curry and vinegar sauce. It serves 4, takes 55 minutes, is rated easy, and costs about €3.70 per person. The key is balancing the sugar and vinegar in the sauce so it coats the fish without overpowering it.

Tonight, a Cape Town specialty, ingelegde vis, fried fish marinated in an onion, curry and vinegar sauce, served with bread.

Ingelegde vis with bread
Total time
55 min
Difficulty
Easy
Cost per person
€3.70
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer

Ingelegde vis plays on contrast, crisp fried fish against soft, slow cooked onions in a glossy sauce. Curry powder and turmeric give the dish its golden color and warm aroma, while vinegar and sugar create that sweet and tangy edge that defines the whole plate. The bread, soaked in sauce, often ends up being the best part of the meal.

This is a dish for an evening when you have a bit of time to spare, or even better, make it the day before so the flavors can settle. It suits a relaxed dinner for adults who like to try something different, and it works well as a make ahead meal when you're having people over. Mon Chou suggests it as a change from plain pan seared fish.

The ingredients

4 people

Fish counter

  • Cod fillets 700 g

Fruits and vegetables

  • Onions 4

Pantry

  • Wheat flouroften in the pantry 60 g
  • Mild curry powderoften in the pantry 2 tbsp
  • Turmericoften in the pantry 1 tsp
  • White wine vinegaroften in the pantry 10 cl
  • Sugaroften in the pantry 2 tbsp
  • Bay leavesoften in the pantry 2
  • Sunflower oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Gluten, Fish

The step by step recipe

  1. Thinly slice the onions and cook them gently in 2 tablespoons of oil with the curry powder, turmeric, and bay leaves. 10 min

    Add a splash of water if the onions start to stick.

  2. Add the vinegar, sugar, 10 cl of water, salt, and let it simmer gently to make a sweet and tangy sauce. 10 min

    Taste it, the sauce should be lightly sweet and lightly tangy.

  3. Cut the fish into pieces, season with salt and pepper, and dust lightly with flour.

    Shake off the extra flour so the crust stays thin.

  4. Fry the fish in 6 tablespoons of hot oil until golden on all sides. 10 min

    Don't crowd the pieces in the pan.

  5. Arrange the fish in a dish, pour the hot sauce over it, let it soak for 10 minutes, and serve with the bread. 10 min

    The bread is for mopping up the sauce, it's the best part.

Our tips to get it right

  • Pick firm cod fillets, they hold their shape during frying and won't fall apart once they sit in the sauce.
  • Let the onions cook low and slow without browning, they should turn translucent so the sauce stays mellow, not bitter.
  • Serve the dish warm rather than piping hot, the marinade's flavors come through better once it has cooled slightly.

The variations

  • Swap the cod for haddock or hake, both firm white fish that hold up well to frying and marinating.
  • For a vegetarian version, replace the fish with fried eggplant slices, they soak up the onion sauce beautifully.
  • For kids, tone down the sauce by cutting the vinegar in half and adding an extra spoon of sugar.

What to serve it with

  • Crusty bread to soak up the sauce
  • A simple fresh tomato salad
  • Unsweetened iced tea

Storage

The marinated fish keeps for 2 days in the fridge in a sealed container, and it actually tastes better the next day. It doesn't freeze well because of the fried fish's texture. Serve it cold or at room temperature straight from the fridge, no need to reheat.

Questions about this dish

Can you make ingelegde vis ahead of time?

Yes, it's actually recommended. The marinade softens the fish and deepens the flavors after a night in the fridge, making it a great make ahead dish.

What fish can you use instead of cod?

Choose a firm white fish like haddock, hake, or pollock. The main thing is that it holds together well during frying.

Why coat the fish in flour before frying?

The flour forms a thin crust that protects the fish and soaks up a bit of the sauce when serving. Shake off the excess so the crust stays light.

Can you save the marinade for another meal?

Yes, make double the onion sauce and keep half chilled. It pairs just as well with another batch of fried fish or grilled vegetables the next day.

How long does it take to make a plate of ingelegde vis with bread?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plate of ingelegde vis with bread?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of ingelegde vis with bread cost?

About €3.70 per serving, or €14.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, fish. Always check the labels of the products you buy.

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