🇵🇹 Portugal · Food
Chapata de Escabeche
By eatmundo · August 3, 2026
🇵🇹 PTA vibrant pickled fish dish where fried mackerel fillets are marinated in a pungent, acidic sauce of onions, garlic, and vinegar. It is best prepared a day in advance to allow flavors to meld.
Ingredients
check them off as you prepareHow to Make It
- 1
Season 4 mackerel fillets with salt, then lightly coat them in flour to ensure a crisp exterior when fried.
- 2
Heat 50ml of olive oil in a non-stick pan over medium-high heat, and fry the fish until golden brown, about 3 minutes per side.
- 3
Remove the fish from the pan and set aside on a plate lined with paper towels to drain excess oil.
- 4
In the same pan, add the remaining 50ml of oil and sauté 3 sliced onions and 3 smashed garlic cloves until they are soft and translucent, about 8 minutes.
- 5
Stir in 1 teaspoon of paprika, ensuring it coats the onions without burning, which would turn it bitter.
- 6
Deglaze the pan with 50ml of vinegar and let it simmer for 2 minutes to soften the acidity slightly.
- 7
Place the fried mackerel in a shallow ceramic dish and pour the warm onion and vinegar mixture over the fish.
- 8
Allow to cool, then refrigerate for at least 12 hours so the acidity can penetrate the fish flesh properly before serving.
Frequently Asked Questions
Can I use other fish?+
Yes, sardines or horse mackerel are excellent, traditional alternatives for this escabeche.
How long does this keep?+
Stored in the refrigerator in an airtight container, it stays delicious for up to five days.
Is it better to serve cold?+
Yes, it is traditionally served chilled as a cold appetizer or light meal.
What kind of vinegar is best?+
A good quality white wine vinegar provides the sharp, clean acidity this dish requires.
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