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Sweet-and-Sour Fish (Stegte Fisk i Eddike)

May/June 2008

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Marinating “fried” white fish in a zingy vinaigrette is a terrific way to liven it up (and preserve any leftovers). The flavors get better with time; make it ahead if you can. It's traditionally made with herring in Denmark, but works nicely with any firm-fleshed, smaller white fish, such as catfish or tilapia. You can serve it warm—it's delicious on its own—but we like it best chilled and served as an ingredient on sandwiches.


Sweet-and-Sour Fish (Stegte Fisk i Eddike) Recipe

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