Pickled Fish

1 lb fish
2 tbs oil
1/2 cup water
1/2 cup vinegar
2 tbs minced onion
1 tsp pickling spice
1/2 bell pepper, diced
1 tsp salt
1/2 tsp pepper

Gently simmer fish in salted water until cooked. If using whole fish, cool and debone. Mix remaining ingredients in bowl. Add fish and gently turn in mixture. Cover well and let stand in refrigerator at least 24 hours, turning occasionally. This makes about 2-1/2 cups and will keep in refrigerator for 10 days.

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Cajun Country -- New Iberia, Louisiana