Pickled Fish

Mint sprigs add zest to pickled fish.

Cut into slices the required quantity of any kind of fish, dust over well with flour and put them into a fryingpan with oil to fry. Have in a mortar two or three sprigs of mint, one fresh capsicum and salt to taste, and pound well together; pour in slowly two breakfast cupfuls of vinegar, turn the whole into a saucepan and boil for five or six minutes. Take out the fish and drain it, pour over the hot vinegar. Serve when quite cold.