1. Use a paper towel and pat the frozen fish dry – this is an important step, to make sure the fish is dry before coating it with flour.
2. Season the flour generously with Jan Braai Garlic & Herb Salt and dip the frozen fish in the seasoned flour coating both sides.
3. Heat oil in your pan on the fire, but make sure the heat is medium to prevent anything from burning and the fish to cook through.
4. Place the flour dusted fish in the warm pan and fry for 4 minutes on both sides each, until the fish is cooked through and the flour is brown and crisp.

WHAT TO DO FOR THE PICKLED FISH

1. Heat the oil in a pan on the fire and fry the onion until soft. 
2. Add the garlic, ginger, curry powder, turmeric, coriander, cumin and bay leaves and fry for 1 minute.
3. Add the vinegar, water and sugar, mix everything together and let this simmer until the sugar is dissolved and the sauce is cooked and full of flavour. Remove the sauce from the heat
4. Place the sauce in a bowl or container with a lid and add the fish to the sauce, making sure everything is covered with the sauce. Leave the fish in the sauce, covered, in the fridge for 24 hours and serve with fresh fire toasted bread