Fish Escabeche

Escabeche is the Spanish art of preserving fried fish in a hot vinegar bath, and it tastes better the longer it sits. The acid pickles the vegetables, the oil softens the bite of the vinegar, and the fish absorbs all of it overnight in the fridge. Day two is when this dish hits its peak.

This isn’t a quick weeknight meal; the 24-hour chill is the recipe, not a suggestion. Skip it and you’ll get fried fish in vinegar dressing instead of escabeche.

Dredge the fillets in seasoned flour and fry until golden in hot oil. Then while the fish drains, you cook down a tangle of julienned bell peppers, onions, leeks, carrots, and garlic with bay leaves and peppercorns, splash in vinegar and water, and pour the whole thing scalding over the fish.

Serve cold or at room temperature with crusty bread to mop up the brine, or pile it on a plate alongside boiled potatoes and salad.

Pro Tips

• Use a firm white fish that holds its shape: snapper, mackerel, mahi-mahi, or cod. Delicate fish like sole will fall apart in the marinade.
• Sherry vinegar gives the most authentic flavor. White wine or apple cider vinegar work, but skip the harsh distilled white vinegar.
• Cook the vegetables only until softened, not browned. They should still have a little bite when they hit the fish.
• Store in a glass or ceramic container. Metal reacts with the acid and gives the dish a tinny taste.

Variations

• Add a sliced jalapeno or pickled chile to the marinade for Latin American escabeche heat.
• Stir in a handful of green olives and capers for a Sicilian lean.
• Use chicken thighs in place of fish for a heartier escabeche poulet that holds up even longer in the fridge.