Sunday, March 22, 2015

Escabeche or Escoveitch

Or just pickled fish.
This is a large recipe that I haven't scaled back yet. It was a starter course for dinner for 14 people. And yes there were left overs. The fish was red snapper, procured from our local fish-monger - TJs on Oak Lawn in Dallas. I had the fishmonger fillet the fish and remove the skin and pin bones. A major time saver. The dish takes a long time to make - but is not particularly labor intensive. It has to rest, refrigerated at least overnight.


2 cups white wine vinegar
2 cups water
1/2 t kosher salt
1/2 t granulated sugar (I think raw sugar might be more interesting)
1 cup juilenned carrot
1 cup julienned daikon (not traditionally Jamaican, but was a decent substitute for chayote
1 habanero pepper sliced thinly into rings
12 allspice berries
1 large yellow (sweet) onion sliced into thin rings
Neutral oil for frying the fish.  May need to clean the pan between batches
3 1/4 lbs red snapper fillets
Juice of 2 limes
1/2 cup (more or less) seasoned flour (salt and black pepper seasoning)


Bring the vinegar, water, salt and sugar to the boil. Add the carrot, daikon, habanero, allspice and onion. Simmer for 2 or 3 minutes and set aside over very low heat to keep warm.
Rinse the fish fillets in water to which the lime juice has been added. This helps remove some of the fishy flavors. Dry the fish, cut the fish into 3/4" pieces and dredge in the seasoned flour.
Heat the oil in a large skillet until it is shimmering. Shake excess flour off the fish, then fry the pieces until nicely browned and almost cooked through (a couple of minutes/side). If you have to work in batches, at some point the flour from previous batches will start to burn and get nasty. When that happens, pour off the browned flour and oil. Wipe the pan and re-oil/reheat.
Place the cooked fish in the container in which you wish to serve it, and pour the reserved pickled carrot and daikon over it. Make sure that the liquid covers all of the fish and the vegetables are sitting on top. Cover the dish with cling wrap and refrigerate at least overnight or up to 24 hours.
Serve garnished with a sprig or 2 of thyme.

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