Escabeche

Easy.Meals's picture

Sep. 28, 2010

Ingredients

Cod fillet/Haddock fillet 2 Pound
Egg 1
Milk 2 Tablespoon
Oil 2 Cup (32 tbs) (For Frying)
Carrots 1/2 Pound
Turnips 1/2 Pound
Celery stick 2
White onions 1/2 Pound
Green pepper 1 Small
Red pepper 1 Small
White wine vinegar 1 1/2 Pint
Sugar 2 Ounce
Celery seed 1 Teaspoon
Salad oil 4 Tablespoon
White wine vinegar 2 Tablespoon
Salt To Taste
Dry white wine 2 Tablespoon
Dry mustard 1/2 Teaspoon

Directions

Prepare fish and cut into large bite-size pieces.

Coat with seasoned flour, brush with beaten egg and milk, coat again with flour.

Fry in hot oil till well browned then drain on absorbent paper and place in serving dish.

To make the pickle prepare carrot, turnip and celery and cut into 2 in. lengths.

Peel onions and keep whole.

Remove pith and seeds from the peppers, cut into strips.

Put carrot, turnip and onion into pan and just cover with vinegar.

Add sugar and celery seed and bring to the boil, reduce heat and simmer 15 minutes.

Add celery and peppers and a little more vinegar if required.

Cook for 3 minutes, then drain off the vinegar.

To make the dressing mix all ingredients well together, pour over vegetables, toss lightly and pour all over the fish.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 6136Calories from Fat 4712

 % Daily Value*

Total Fat 533 g820%

Saturated Fat 66 g330%

Trans Fat 0 g

Cholesterol

Sodium 1417 mg59.04%

Total Carbohydrates 135 g45%

Dietary Fiber 20 g80%

Sugars 96 g

Protein 179 g358%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet