Ingredients to make Escabeche Carite:
- A kingfish according to taste (it can be another blue-skinned fish)
- 1/2 kilo of onion for every 3/4 kilo of fish
- 1/2 kilo of potatoes (potatoes)
- 1/2 kilo of pepper (paprika) for each kilo of fish
- frying oil
- White pepper
- cumin powder
- Salt
- fresh lemon juice
- flour to cover or cornstarch
- olives to taste (stuffed, black, green)
- 3/4 cup wine vinegar
- 1 deep and large dish.
How to make pickled king mackerel:
- Clean the fish, slice it into 3 cm rounds, bathe it in lemon juice and add salt, pepper and cumin.
- Let it rest for 10 minutes and pass through flour that has a little salt and pepper.
- Fry over medium heat until golden, more or less 4 minutes on each side, depending on the intensity of the heat.
- The onions are chopped into medium juliennes, just like the bell pepper.
- Wash the potatoes (potatoes) and cook them in enough salted water until they are soft without peeling) Once cold, remove the skin and chop into 2 cm rounds
- Once the fish is fried, leave it aside and add 1/2 cup of oil to the same frying pan, let it heat up and add the onion and peppers until they wilt, about 7 minutes, add salt and when they are wilted, but not golden, add the vinegar, very carefully, mix and cover for 3 minutes.
- Take the fish and pass through this kind of vinaigrette, half a minute per side.
- Then the potatoes (potatoes) are put.
- A layer of potatoes, one of onion and pepper, the fish, more onion, potatoes, etc. are accommodated in the dish.
- Cover and leave at room temperature.
- Then if it is taken to the fridge until it is time to eat it, it can be eaten when it is prepared, but it is better after three hours.
- The amount of vinegar can be more or less, depending on the taste of the person.
- You can also put a good splash of English sauce (Worcestershire) or hot sauce on the onions.
- The rest goes to the imagination.