Escabeche

• 1/2 cup unbleached all-purpose flour
• 3 pounds catfish fillets
• About 1 cup olive oil
• 2 large yellow onions, thinly sliced
• 2 carrots, thinly sliced
• 4 garlic cloves, thinly sliced
• 2 hot peppers, seeded and thinly sliced
• 2 bay leaves
• Sprig of fresh thyme
• 12 whole black peppercorns
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• Pinch of saffron threads
• 1/2 cup sherry vinegar

1. Put the flour in a large shallow dish; dredge the fish in the flour to coat lightly.
2. In a large skillet or saute pan, heat about 1/4 cup of the oil over medium-high heat.
3. Add the fish in batches and cook until brown on both sides and just cooked through, about 10 minutes, adding more oil as needed for each batch.
4. Transfer the fish to paper towels to drain.
5. Wipe the skillet clean and heat 1/4 cup of the oil over medium heat.
6. Add the onions, carrots, garlic, peppers, bay leaves, thyme, peppercorns, salt, red pepper flakes, and saffron.
7. Cook, stirring occasionally, until the vegetables are soft and brown, 8 to 10 minutes.
8. Remove from the heat and stir in the vinegar.
9. Let cool completely.
10. Put the fish in a glass baking dish.
11. Pour the cooled vegetable mixture over the fish, cover tightly, and refrigerate for at least 12 and up to 24 hours.
12. Stack this marinated fish on toast for delicious tapas.
13. In 1769 Governor OReilly had six French loyalists executed at the foot of what is now the groovy music club strip, Frenchmen Street.

flour, catfish fillets, olive oil, yellow onions, carrots, garlic, hot peppers, bay leaves, thyme, black peppercorns, salt, red pepper, threads, sherry vinegar

Taken from www.epicurious.com/recipes/food/views/escabeche-377970 (may not work)