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Pickled Fish Escabeche

creative.chef's picture
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Pinch
  Pepper 1 Pinch
  Paprika 1 Pinch
  Red mullet/Other small fish 4 Small, cleaned
  Oil 2 Cup (32 tbs) (for deep frying fish)
For pickling mixture
  Onion 1 , sliced in rings
  Carrot 1 , grooved and thinly sliced
  Dill pickle 1 Small
  Garlic 1 Clove (5 gm), peeled and crushed
  Wine vinegar 1 Cup (16 tbs)
  Bouquet garni 1
  Chilies/1 pinch cayenne 2 , sliced (fresh / dried)
  Water 1 Cup (16 tbs)
  Lemon 1 , thinly sliced
  Parsley sprigs 2

1 Mix together the flour in a seasonings. Coat the fish in the seasoned flour.
2 Heat the oil to 375 °F. in a deep fat fryer and deep fry the fish, 1 or 2 at a time, for 4 minutes. Drain and dry on absorbent paper. Place the fish on a hot shallow dish.
3 Make the pickling mixture by boiling the onion, carrot, dill pickle and garlic in the vinegar and water for 5 minutes only. Season with the bouquet garni, salt, pepper and the chilies or cayenne. Pour the pickling mixture over the fish.
Cool and refrigerate for 24 hours.
4 Remove the bouquet garni. Serve the fish from the dish, and decorate with lemon slices and a sprig of parsley.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 520 Calories from Fat 206

% Daily Value*

Total Fat 23 g35.5%

Saturated Fat 4.9 g24.4%

Trans Fat 0 g

Cholesterol 147 mg49%

Sodium 339.9 mg14.2%

Total Carbohydrates 14 g4.5%

Dietary Fiber 2.2 g8.7%

Sugars 2.6 g

Protein 60 g119.7%

Vitamin A 62.6% Vitamin C 53.3%

Calcium 15.7% Iron 22.8%

*Based on a 2000 Calorie diet

Pickled Fish Escabeche Recipe