4 - 6
How to cook Sardinas en Escabeche Marinated Sardines
- 12 fresh medium sardines, scaled and gutted
- 3 ounces olive oil
- 1 dried red chili pepper, minced
- 12 cloves garlic
- 1 tablespoon sweet Spanish paprika
- 3 bay leaves
- 3 ounces white wine vinegar
- 3 ounces dry white wine
- 3 ounces water
- Salt and pepper to taste
- Flour for coating
- At least 2 1/2 hours before serving, coat the sardines lightly with flour on both sides and quickly fry in hot oil to brown each side. Place in a shallow earthenware dish.
- Strain the oil that was used to fry the sardines and, when cool, return it to the frying pan and add the pepper, chili pepper and garlic. Fry gently until garlic is golden.
- Remove from the heat and add the paprika, bay leaves, vinegar, wine, water and salt to the pan. Bring to boil and continue boiling for 1 minute.
- Pour hot liquid over the sardines and leave to marinate at room temperature for at least 2 hours.
- The marinated fried sardines can be served cold or at room temperature.
The Sardinas en Escabeche Marinated Sardines is a very popular Spanish recipe, mostly used for tapas but also a great choice for an appetizer.
is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche
of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence.
This recipe for Sardinas en Escabeche Marinated Sardines serves/makes: 4 - 6
The Sardinas en Escabeche Marinated Sardines recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Sardines
Preparation Method: Appetizer