Marinated Fried Fish

Name: Marinated Fried Fish (Escabeche de Pescado)
Cuisine: Spanish
Ingredients: ½ cup olive oil; 8 cloves; ½ teaspoon black peppercorns; 1 cup distilled white vinegar; 5 bay leaves; 5 sprigs Italian parsley; 1 firm-textured French roll, cut into thin slices; 1 large onion, thinly sliced into half-moons; 3 large garlic cloves; 10 large pimiento-stuffed olives, sliced; 1 tablespoon capers, drained; ½ teaspoon salt; Freshly ground black pepper; 4 fillets (about 6 to 8 ounces each) firm white-fleshed fish such as sea bass or red snapper, skin on; 4 fillets (about 6 to 8 ounces each) firm white-fleshed fish such as sea bass or red snapper, skin on; 4 fillets (about 6 to 8 ounces each) firm white-fleshed fish such as sea bass or red snapper, skin on; 4 fillets (about 6 to 8 ounces each) firm white-fleshed fish such as sea bass or red snapper, skin on; 2 pickled jalapeño chiles, tops and seeds removed, thinly sliced

Escabeche de Pescado

Preparation info

4
servings

Difficulty
Easy

Appears in

The Food and Life of Oaxaca

By Zarela Martínez

Published 1997

About

This is a composite of several typical versions of a standard Latin American and Spanish dish that I sampled in Oaxaca with local fish varieties from the Isthmian coast. Unlike many versions, it omits the step of coating the fish in flour before frying.

If preferred, grill or broil the fish and marinate in the same way.

Ingredients

½ cup olive oil
1 firm-textured French roll, cut into thin slices
5 sprigs

Europe
Americas
United States
Spain
Mexico
Oaxaca
Fish course
Pescatarian

Method

In a skillet, heat 3 tablespoons of the oil over medium-high heat until not quite smoking. Add the sliced bread and fry, turning, until deep golden on both sides, about 2 to 3 minutes in all. Remove from the oil and drain well on paper towels.

Place the slightly cooled bread in a food proces