🇵🇹 Portugal · Food
Carapaus de Escabeche
By eatmundo · August 3, 2026
🇵🇹 PTA traditional coastal dish where fried mackerel is preserved in a tangy vinegar-based sauce with onions and aromatics. It tastes even better the next day after the flavors have melded.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean 4 large mackerel, remove the heads, season with 1 tsp salt, and dredge lightly in flour.
- 2
Heat 50ml of olive oil in a pan over medium heat and fry the mackerel until golden brown on both sides, about 4 minutes per side.
- 3
Remove the fish and set aside on a plate, keeping the pan for the sauce.
- 4
In the same pan, add the remaining 50ml of olive oil and sauté 2 sliced onions and 3 minced garlic cloves until soft and translucent.
- 5
Stir in 1 tsp of paprika and 2 bay leaves, then pour in 50ml of vinegar and let it simmer for 2 minutes to reduce the acidity.
- 6
Pour this aromatic onion mixture over the fried fish, cover, and let it marinate in the refrigerator for at least 6 hours before serving.
Frequently Asked Questions
Why leave it in the fridge for 6 hours?+
The vinegar-based marinade needs time to penetrate the fish meat, softening it and intensifying the flavor.
Can I use smaller mackerel?+
Yes, but adjust the frying time down by a minute or two to ensure they don't dry out.
Is this served hot or cold?+
It is traditionally served at room temperature or slightly chilled, never hot.
How long can I store this in the fridge?+
Because of the vinegar, it keeps well in an airtight container for up to 3 to 4 days.
🇵🇹 PTMundo Match
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