🇵🇹 Portugal · Food
Mackerel in Escabeche
By eatmundo · August 3, 2026
🇵🇹 PTAI-generated imageA 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
What is Mackerel in Escabeche?+
Mackerel in Escabeche is a Portuguese cold fish dish featuring fried, flour-coated mackerel fillets marinated in a vinegar-based sauce with onions, garlic, and bay leaves. It is typically served as an appetizer or a light main course.
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.
🇵🇹 PTAI-generated imageMundo Match
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