This modern take on the traditional Estonian dish of skumbria (fish in tomato sauce) gets better with every day that it is allowed to sit after preparation. More time allows the fried fish to absorb the tart and acidic flavors of the marinade more fully. For best results, use fresh flounder or halibut fillets.
Prep Time
15 minutes
+ 24 hours resting
+ 24 hours resting
Cook Time
30 minutes
Total Time
24 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Fish:
- 2½ lbs (1.3 kg) thick flounder or halibut fillets
- 2 cups (240 g) flour, generously seasoned with salt and pepper
- 2 eggs, lightly beaten
- Vegetable oil
- Onion salt, to taste
Marinade:
Directions
- Fish:
Prepare the fillets by cutting each into 2 inch (5 cm) squares. - Put eggs and flour into separate dishes then cover the fish first in the seasoned flour, then in the egg, and lastly, coat a second time with flour.
- In a large frying pan set over medium high heat, heat about ⅓ cup (80 ml) of oil.
- Fry the fish for 3–4 minutes on each side, sprinkling the fish with the onion salt when turning over, until they are golden brown.
- Set the fried fish aside.
- Marinade:
In a skillet over medium low heat, heat the oil and sauté the onion for about 5 minutes, until it is golden brown. - In a large saucepan set over low heat, combine the tomato sauce, soup, ketchup, vinegar, sugar, salt, and pepper.
- Add the sautéed onions and simmer over low heat for about 15 minutes, until the mixture is completely warmed.
- Assemble the fish and sauce in a flat-bottomed glass casserole dish or pan.
- Spoon the marinade sauce and some of the onions into the bottom of the bowl, then add a layer of fish. Continue alternating sauce and fish layers until the bowl is full.
- Top with a thick layer of sauce and refrigerate, covered, for at least 24 hours before serving.
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