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Fish, Northern, Eastern and Western France

Escavèche with fries

Escavèche with fries is a specialty from the Avesnois region made of small fried fish marinated in a vinegar jelly, served with fries. For 4 people, it takes 45 minutes, has a medium difficulty level, and costs €3.20 per person. The key to success is letting the marinade rest in the fridge until it sets into a slightly wobbly jelly.

Tonight it's the Avesnois specialty, escavèche, little fried fish marinated in a vinegar jelly, with fries.

Escavèche with fries
Total time
45 min
Difficulty
Medium
Cost per person
€3.20
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Escavèche surprises with its contrast, the fried fish stays crisp underneath a tangy vinegar jelly that brings a little kick and brightness. The carrots and onions melt into the marinade and soften the whole dish, adding a nice bite to every forkful. It's a northern French dish best eaten cold or barely chilled, with hot fries on the side.

This is a make ahead dish, perfect for a Sunday or a meal with adults who enjoy discovering regional recipes. The marinade actually improves with time, which makes it a great dish to start two or three days before guests arrive. Kids can be a bit wary of the jelly texture, though some love the breaded fried fish underneath.

The ingredients

4 people

Fish counter

  • Whiting fillets or small fish 800 g

Pantry

  • Flouroften in the pantry 60 g
  • White wine vinegaroften in the pantry 25 cl
  • Dry white wine 25 cl
  • Gelatin sheet 2
  • Bay leafoften in the pantry 2
  • Thymeoften in the pantry 1 tsp
  • Peppercornsoften in the pantry 1 tsp
  • Frying oiloften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Onions 2

Frozen foods

  • Frozen oven fries 700 g

Allergens Fish, Gluten

The step by step recipe

  1. Bring the vinegar and wine to a boil with the sliced carrots and onions, bay leaves, thyme, and pepper. 15 min

    The vegetables should stay slightly firm.

  2. Add the gelatin, softened in cold water, and let the mixture cool slightly.

    Stir in the gelatin off the heat, otherwise it loses its setting power.

  3. Coat the fish fillets in flour, season with salt, and fry them in hot oil until nicely golden. 8 min

    Frying small batches keeps them crisp.

  4. Arrange the fish in a dish, pour the marinade with the vegetables over it, and let it cool. 30 min

    Let it set in the fridge, the jelly should be just slightly wobbly.

  5. Bake the fries in the oven following the package instructions and serve them with the escavèche. 20 min

    Serve the escavèche cold and the fries piping hot, the contrast makes the dish.

Our tips to get it right

  • Pick thin, even fish fillets so they cook quickly and stay tender under the jelly.
  • Drain the fried fish well on paper towels before pouring the marinade over it, otherwise the jelly turns greasy.
  • Strain the marinade before pouring it if you want a clear jelly, or keep the vegetables in for more character.

The variations

  • Swap the whiting for mackerel or sardines, more typical in some regional versions.
  • For a fish free version, use crunchy vegetables like cauliflower or zucchini in the same vinegar marinade.
  • To save time, make the marinade just the night before, it will be less set but already full of flavor.

What to serve it with

  • Country bread to soak up the marinade
  • A tangy green salad
  • A glass of dry white wine

Storage

Escavèche keeps for 2 to 3 days in the fridge in a sealed container, and resting actually improves its flavor. It doesn't freeze well because of the jelly. Serve it cold or at room temperature, without reheating.

Questions about this dish

Can I make escavèche the day before?

Yes, it's actually recommended. The marinade needs several hours in the fridge to set into a light jelly, and the fish develops more flavor after resting overnight.

What fish can I use instead of whiting?

Mackerel, herring, or small sardines all work well. Pick a fish that isn't too oily so the jelly stays clear.

Why isn't my jelly setting?

Gelatin needs to be stirred in off the heat, otherwise it loses its setting power. Also make sure the dish has chilled long enough in the fridge before you judge the texture.

Can I use powdered gelatin instead of sheets?

Yes, powdered gelatin works just as well, following the same proportions listed on the package. Dissolve it off the heat the same way.

How long does it take to make an escavèche with fries?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an escavèche with fries?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an escavèche with fries cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten. Always check the labels of the products you buy.

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