Fried Sardines in Escabeche Spanish Style
2 servings
35 minutes
Spanish-style escabeche fried sardines are a dish with deep roots in Mediterranean cuisine, where the combination of marinade and fried fish creates an amazing gastronomic delight. Escabeche is a traditional method of preserving fish that gives it a bright sweet-sour flavor thanks to white wine, apple vinegar, and aromatic spices. Sardines are first fried until golden brown and then soaked in marinade that makes them tender and tangy. This dish is perfect as an appetizer or main treat, and its flavor becomes even richer after a night in the fridge. Escabeche pairs wonderfully with crusty bread, fresh vegetables, and white wine, highlighting its Mediterranean character. The ease of preparation and rich taste make it an excellent choice for lovers of exquisite yet simple dishes.
1
I chop carrots, onions, and celery into small cubes.
- Carrot: 1 piece
- Onion: 1 piece
- Celery: 0.5 stem
2
I fry vegetables in olive oil over medium heat for 10 minutes. Then I add a bay leaf, 6 black peppercorns, a sprig of thyme, parsley leaves, and salt. I pour in wine and a couple of tablespoons of apple vinegar. I simmer it covered for 10 minutes. This is my escabeche.
- Extra virgin olive oil: 4 tablespoons
- Bay leaf: 2 pieces
- Black peppercorns: pinch
- Fresh thyme: 1 stem
- Parsley: 2 stems
- Salt: to taste
- Dry white wine: 100 ml
- Apple cider vinegar: 2 tablespoons
3
I remove the insides of the sardines. I wash the fish under running water, dry it with paper towels, salt it, coat it in flour, and fry it in olive oil.
- Sardines: 6 pieces
- Salt: to taste
- Wheat flour: 50 g
- Extra virgin olive oil: 4 tablespoons
4
I pour the fried sardines with marinade, cool them down, and send them to the fridge for 12 hours.