Sardines in Escabeche
An ancient Spanish method for preserving meat and fish, this escabeche recipe uses a tart vinegar marinade after frying to pack your favorite protein with flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mixing bowl
- Paper towel
- Serving platter
- Baking sheet
- Skillet
- Plastic container
- Plastic wrap
- Tight-fitting lid
- Measuring cup
- Measuring spoon
- Whisk
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Spoon
- Stove
- Refrigerator
Ingredients
- 1¾ lb. whole fresh sardines, heads removed, gutted, and cleaned*
- 3⁄4 cup (3¼ oz.) all-purpose flour
- 1 Tbsp. fine sea salt, divided, plus more to taste
- 1 cup extra-virgin olive oil, divided, plus more for drizzling
- 1 large yellow onion (7 oz.), thinly sliced
- 2 medium carrots (3 oz.), peeled and cut into ¼-inch coins
- 4 medium garlic cloves, peeled and lightly smashed with the side of a knife
- 10 black peppercorns
- 4 whole cloves
- 2 bay leaves
- One 2-inch cinnamon stick
- 1 whole star anise
- 2⁄3 cup dry white wine
- 1 tsp. pimentón (smoked Spanish paprika)
- 1 cup apple cider vinegar
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