Escabeche (Spanish Marinated Fried Fish)

Let's Cook

1. Step 1.

   Combine in a small saucepan: ½ cup white wine vinegar; ½ cup water; 2 garlic cloves, minced; 1 small jalapeño pepper or other chile, seeded and minced; 1½ teaspoons sugar; ½ teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon black pepper

2. Step 2.

   Bring to a boil over high heat, then remove from the heat. Thoroughly whisk together on a plate: ½ cup flour; ½ teaspoon salt; ¼ teaspoon black pepper

3. Step 3.

   Dredge in the flour mixture to coat well: 1 pound skinned cod, snapper, or halibut fillets

4. Step 4.

   Heat in a large skillet over medium-high heat until hot but not smoking: ¼ cup vegetable oil

5. Step 5.

   Fry the fillets until golden brown and opaque at the center, 3 to 4 minutes on each side depending on the thickness. Transfer to a wide shallow bowl. Pour the vinegar mixture on top and sprinkle with: ¼ cup chopped cilantro; 2 tablespoons lime juice

6. Step 6.

   Let sit until the fish has cooled completely to allow the marinade to flavor the fish. Serve at room temperature.