Click here to advertise on CatholicCulture.org

Catholic Recipe: Pickled Fish

    INGREDIENTS

  • 2 1/2 cups vegetable oil, divided
  • 1 cup vinegar
  • 12 peppercorns
  • 5 teaspoons salt, divided
  • 2 bay leaves
  • 1 1/2 pounds onions, sliced
  • 3 pounds firm-fleshed
  • fish, in 1-inch slices
  • juice of 1 large lime
  • 1/4 cup sifted all-purpose flour
  • 2 large garlic cloves
  • Details

  • Serves: 8
  • Prep Time: 1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Puerto Rico

Also Called: Pescado en Escabeche

DIRECTIONS

Mix 2 cups oil, vinegar, peppercorns, 1/2 teaspoon salt, bay leaves, onions in large kettle. Cook 1 hour on low heat. Reserve to cool. Rinse fish; dry. Sprinkle with juice, 4 1/2 teaspoons salt, flour. Heat remaining oil, garlic in large skillet; remove garlic when brown. Brown fish on both sides on moderate heat. Cook 15 minutes more on low heat. Remove from pan; arrange in deep casserole, filling dish with alternate layers of fish slices and cool sauce. Cover. Refrigerate 24 hours before serving. Yield, 8 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Renewal with God Behind Us: Man Determines All 15 hours ago
Introducing the Church Fathers July 27
Straws in the Wind July 25
Hans Urs von Balthasar on Renewal that Matters July 25
Wrongheaded diocesan legal defenses in abuse cases July 24

Top Catholic News

Most Important Stories of the Last 30 Days
New management, new changes coming for reformed Vatican bank CWN - July 8
Sweeping reforms to Vatican's media, financial operations CWN - July 9
‘Even Genghis Khan didn’t do this’: Mosul emptied of Christians CWN - July 21