Pickled Fish Escabeche
|Flour||1⁄4 Cup (4 tbs)|
|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)|
|Chilies/1 pinch cayenne||2 , sliced (fresh / dried)|
|Water||1 Cup (16 tbs)|
|Lemon||1 , thinly sliced|
1 Mix together the flour in a seasonings. Coat the fish in the seasoned flour.
2 Heat the oil to 375 Â°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.