Catholic Recipe: Pickled Fish
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