Small Marinated Fish Catalan Style (Pescaditos en Escabeche a la Catalana)
Author: Barbara Norman
  • 12 small fresh fish - mackerel, anchovy, or; see * Note
  • 1/4 Cup olive oil; for frying
  • 1 Cup olive oil; for marinade
  • 1 Tablespoon paprika
  • 1 pinch Cayenne pepper
  • 1/2 head garlic; unpeeled
  • 2 sprigs parsley; chopped
  • 1/2 teaspoon black pepper
  • salt, to taste
  • flour; for dusting
  1. * Note: With mackerel it is preferable to use only the fillets, which you can remove from the fish after it is browned.
  2. Fry lightly floured fish in 1/4 cup olive oil over medium heat. When lightly browned put in a recipient, preferably one with a flat surface large enough to accommodate the fish.
  3. Heat the cup of olive oil over a high flame. Fry in it a coarsely chopped, unpeeled half head of garlic with the black pepper and chopped parsley. Let it bubble, stir a few times, remove pan from fire, and blend in the paprika mixed with the cayenne. Add salt to taste.
  4. Pour the hot liquid over the fish. Let it marinate 24 hours before serving. The fish will keep in a cool place five days or more.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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