|Cod fillet/Haddock fillet||2 Pound|
|Oil||2 Cup (32 tbs) (For Frying)|
|White onions||1⁄2 Pound|
|Green pepper||1 Small|
|Red pepper||1 Small|
|White wine vinegar||1 1⁄2 Pint|
|Celery seed||1 Teaspoon|
|Salad oil||4 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
Prepare fish and cut into large bite-size pieces.
Coat with seasoned flour, brush with beaten egg and milk, coat again with flour.
Fry in hot oil till well browned then drain on absorbent paper and place in serving dish.
To make the pickle prepare carrot, turnip and celery and cut into 2 in. lengths.
Peel onions and keep whole.
Remove pith and seeds from the peppers, cut into strips.
Put carrot, turnip and onion into pan and just cover with vinegar.
Add sugar and celery seed and bring to the boil, reduce heat and simmer 15 minutes.
Add celery and peppers and a little more vinegar if required.
Cook for 3 minutes, then drain off the vinegar.
To make the dressing mix all ingredients well together, pour over vegetables, toss lightly and pour all over the fish.