🇵🇹 Portugal · Food
Mackerel in Escabeche
By eatmundo · August 3, 2026
🇵🇹 PTA classic Portuguese preservation dish where fried mackerel is marinated in a vibrant, vinegar-based sauce. It is best served after resting for at least 24 hours.
Ingredients
check them off as you prepareHow to Make It
- 1
Clean 800g of mackerel, remove heads, and season generously with salt.
- 2
Dredge the fish in 100g of flour, shaking off any excess to ensure a thin, even coating.
- 3
Heat 100ml of olive oil in a large skillet over medium-high heat until it shimmers.
- 4
Fry the mackerel for 3-4 minutes per side until the skin is crisp and golden brown; remove and set aside.
- 5
In the same oil, sauté 2 sliced onions and 4 crushed garlic cloves with 2 bay leaves until soft, about 5 minutes.
- 6
Stir in 1 tsp of paprika, then pour in 100ml of vinegar and simmer for 2 minutes to meld the flavors.
- 7
Pour the hot onion and vinegar mixture over the fried fish, ensuring it is fully covered.
- 8
Allow the dish to cool completely to room temperature before refrigerating for at least 24 hours to let the vinegar penetrate the fish.
Frequently Asked Questions
Can I use frozen mackerel?+
Yes, but ensure it is completely thawed and patted very dry before flouring to avoid a soggy crust.
What type of vinegar works best?+
Traditional Portuguese red wine vinegar provides the necessary depth and acidity for this dish.
How long does it last in the fridge?+
It keeps well for up to 5 days, and the flavor actually improves as it sits in the marinade.
Should I remove the bones?+
It is easier to serve if you fillet the fish before frying, but traditional recipes often keep the fish whole.
🇵🇹 PTMundo Match
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