Escovitch fish
Escovitch fish, from above
Non vegJamaica

Escovitch fish

Crisp fried fish drenched in a hot vinegar pickle of onion, carrot, peppers and pimento.

45 minTime
42 gProtein each
hotSpice
Easter fish2 chapters · 1 min read

Make it your way

Grandma's wayJamaican escovitch fish.
The original
504kcalsame
42 gproteinsame
2 gfibresame
45minutessame

Escovitch fish.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish800 g whole snapper or steaks
Saltto taste
Black pepper1 tsp
Lemon juicelime, for cleaning
Maida (all-purpose flour, plain flour)⅓ cup, for dusting
Cooking oil (vegetable oil)absorbed, for frying
Vinegar¾ cup
Onion1 large, sliced
Carrot1, julienned
Capsicum (green capsicum, green bell pepper)sliced
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)1, sliced
Allspice8 berries
Sugar2 tsp

Method

4 steps
  1. 1Wash fish with lime, season with salt and pepper and dust with maida.
  2. 2Fry in hot oil until crisp and golden on both sides.
  3. 3Simmer vinegar, onion, carrot, capsicum, pepper, allspice, sugar and salt for 3 minutes.
  4. 4Pour the hot pickle over the fish and let it sit at least 15 minutes.
Serve it like this

Serve whole on a platter, pickle piled on top, with festival or bammy and extra pickle on the side.

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Make it a meal

What goes with Escovitch fish: a bread or rice, a side, something to drink and something sweet.

Bread or rice Festival30 min
Bread or rice Rice and peas60 min
On the side Jamaican callaloo20 min
On the side Coconut chutney10 min
To drink Jamaican carrot juice20 min
Something sweet Coconut drops45 min
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