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Portugal · Largemouth Bass

Alentejo Fried Bass in Escabeche

Achigã de Escabeche

In the Alentejo reservoirs the largemouth bass is called achigã. Fried and then bathed in a warm sauce of olive oil, garlic, bay, paprika and vinegar, it keeps for days and tastes best the next day.

  • Prep 20 min
  • Cook 30 min
  • Serves 4
  • Level Easy
Photo: AVID Vines · CC BY 2.0
Served with: Portuguese Mixed Salad ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the escabeche

Method

Step by step, the way it is done on the island.

  1. Salt the fish. Cut the fish in serving pieces, sprinkle with the coarse salt and let it sit 20 minutes. Pat dry.
  2. Fry. Dust the fish with flour and fry in ½ inch (1 cm) of oil at 350 °F (175 °C), 3–4 minutes per side, until golden. Lay the pieces in a deep dish.
  3. Make the escabeche. In a clean pan warm the olive oil and cook the onions gently 10 minutes until soft and golden. Add the garlic and bay leaves for 2 minutes.
  4. Add the vinegar. Off the heat stir in the paprika, then the vinegar and water. Bring back to a boil for 1 minute and season.
  5. Pour and rest. Pour the hot sauce over the fish, scatter with parsley and let it rest at least 2 hours, or overnight in the fridge. Serve at room temperature.

On the side

The side dish that belongs with it, full recipe included.

Portugal

Portuguese Mixed Salad

Salada Mista

Lettuce, tomato and onion dressed simply with olive oil, vinegar and salt. Every grill house in Portugal puts one on the table next to the fish.

  • Prep 10 min
  • Cook 0 min
  • Serves 4
  • Level Easy

You need

  • 1 head green leaf lettuce, torn
  • 3 ripe tomatoes, in wedges
  • 1 small onion, sliced thin
  • ½ green bell pepper, in strips (optional)
  • ¼ cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp salt
  • ½ tsp dried oregano (optional)

How to make it

  1. Prep. Wash and dry the lettuce well. Arrange it on a platter with the tomatoes, onion and pepper on top.
  2. Season. Sprinkle the salt and oregano over the vegetables.
  3. Dress at the table. Just before eating, drizzle with the vinegar and then the olive oil. Toss and serve.

Photo: Prayitno / Thank you for (12 millions +) view from Los Angeles, USA · CC BY 2.0

More ways to cook Largemouth Bass

Same fish, a different corner of the sea.

Hanabanilla, CubaCuban Fried “Trucha” (Largemouth Bass)
Venice, ItalyVenetian Sweet-and-Sour Fried Fish
Veracruz, MexicoLargemouth Bass Roasted in Banana Leaves
East Texas lakesTexas Cornmeal-Fried Bass