Mackerel in Escabeche

Name: Mackerel in Escabeche
Yield: 8
Ingredients: 1 1/2 cup of water; 1 1/2 cup of oil; 1 1/2 cup of dry white wine; 1 1/2 cup of vinegar; 1 cup of wheat flour; 2 kg of cleaned mackerel; 12 cloves of garlic, peeled; 12 grinds of black pepper; 4 sprigs of rosemary; 1 lemon, cut into wedges; Salt to taste

1
1 1/2 cup of water
2
1 1/2 cup of oil
3
1 1/2 cup of dry white wine
4
1 1/2 cup of vinegar
5
1 cup of wheat flour
6
2 kg of cleaned mackerel
7
12 cloves of garlic, peeled
8
12 grinds of black pepper
9
4 sprigs of rosemary
10
1 lemon, cut into wedges
11
Salt to taste

Ingredients

1
1 1/2 cup of water
2
1 1/2 cup of oil
3
1 1/2 cup of dry white wine
4
1 1/2 cup of vinegar
5
1 cup of wheat flour
6
2 kg of cleaned mackerel
7
12 cloves of garlic, peeled
8
12 grinds of black pepper
9
4 sprigs of rosemary
10
1 lemon, cut into wedges
11
Salt to taste

Directions

1
1 Sprinkle salt inside and out of the mackerel
2
Dust with wheat flour
3
In a skillet, heat half cup of oil with two cloves of garlic and fry the mackerel until golden
4
5
2 Remove the garlic and arrange the mackerel on a flat surface
6
Next, heat the remaining oil and fry the remaining garlic until golden
7
Add vinegar, wine, water, rosemary, black pepper, and salt
8
Simmer for a few minutes
9
Let it cool and pour over the fish
10
11
3 Arrange lemon wedges on top
12
Cover with plastic wrap and refrigerate for two days or more
13
Serve at room temperature.