Escabeche Recipe – Eats Now

Name: Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unbleached all-purpose flour; 3 pounds catfish fillets; About 1 cup olive oil; 2 large yellow onions, thinly sliced; 2 carrots, thinly sliced; 4 garlic cloves, thinly sliced; 2 hot peppers, seeded and thinly sliced; 2 bay leaves; Sprig of fresh thyme; 12 whole black peppercorns; 1/2 teaspoon salt; 1/4 teaspoon red pepper flakes; Pinch of saffron threads; 1/2 cup sherry vinegar

Servings: persons

1/2 cup unbleached all-purpose flour
3 pounds catfish fillets
About 1 cup olive oil
2 large yellow onions, thinly sliced
2 carrots, thinly sliced
4 garlic cloves, thinly sliced
2 hot peppers, seeded and thinly sliced
2 bay leaves
Sprig of fresh thyme
12 whole black peppercorns
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
Pinch of saffron threads
1/2 cup sherry vinegar

1
Put the flour in a large shallow dish; dredge the fish in the flour to coat lightly.
2
In a large skillet or saute pan, heat about 1/4 cup of the oil over medium-high heat.
3
Add the fish in batches and cook until brown on both sides and just cooked through, about 10 minutes, adding more oil as needed for each batch.
4
Transfer the fish to paper towels to drain.
5
Wipe the skillet clean and heat 1/4 cup of the oil over medium heat.
6
Add the onions, carrots, garlic, peppers, bay leaves, thyme, peppercorns, salt, red pepper flakes, and saffron.
7
Cook, stirring occasionally, until the vegetables are soft and brown, 8 to 10 minutes.
8
Remove from the heat and stir in the vinegar.
9
Let cool completely.
10
Put the fish in a glass baking dish.
11
Pour the cooled vegetable mixture over the fish, cover tightly, and refrigerate for at least 12 and up to 24 hours.
12
Stack this marinated fish on toast for delicious tapas.
13
In 1769 Governor OReilly had six French loyalists executed at the foot of what is now the groovy music club strip, Frenchmen Street.

358

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup unbleached all-purpose flour, 3 pounds catfish fillets, About 1 cup olive oil, 2 large yellow onions, thinly sliced, and more.

Yes, Escabeche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escabeche

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