Hot Pepper Pickled Fish.
3 pounds of any freshwater fish fillets, (4 to 6 oz. each), skin removed. 1 medium onion, thinly sliced. 5 small whole dried hot chilies. 2 cups of distilled white vinegar. 1 cup of sugar. 3/4 a cup of Rose wine. 1/4 a cup canning or pickling salt. 1 tablespoon mixed pickling spices.
Freeze fish 48 hours at 0º F. Defrost and cut into 1 to 2 inch pieces. In two 1 quart jars loosely layer fish, with onion and chilies in between. Cover and chill.
In a 2 quart sauce pan, combine the remaining ingredients. Bring mixture to a boil over a medium high heat, stirring constantly until sugar is dissolved. Remove from heat. Cool completely. Pour pickling liquid over fish to cover them. Seal jars and Refrigerate 10 days before serving. Store in refrigerator no longer than 4 weeks.