ESCABECHE (SPANISH MARINATED FRIED FISH)
4 servings
Firm, white-fleshed fish work well here, but sardine and mackerel fillets are also quite good. Please read About Deep-Frying and Shallow-Frying Fish.
Combine in a small saucepan:
- ½ cup white wine vinegar
- ½ cup water
- 2 garlic cloves, minced
- 1 small jalapeño pepper or other chile, seeded and minced
- 1½ teaspoons sugar
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Bring to a boil over high heat, then remove from the heat. Thoroughly whisk together on a plate:
- ½ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
Dredge in the flour mixture to coat well:
- 1 pound skinned cod, snapper, or halibut fillets
Heat in a large skillet over medium-high heat until hot but not smoking:
- ¼ cup vegetable oil
Fry the fillets until golden brown and opaque at the center, 3 to 4 minutes on each side depending on the thickness. Transfer to a wide shallow bowl. Pour the vinegar mixture on top and sprinkle with:
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
Let sit until the fish has cooled completely to allow the marinade to flavor the fish. Serve at room temperature.