escovitch-fish

escovitch-fish recipe on DishRoll

Ingredients

• 1 2 whole red snapper, cleaned and scored
• 2 1 cup white vinegar
• 3 1 onion, sliced into rings
• 4 1 carrot, julienned
• 5 1 scotch bonnet pepper, sliced into rings
• 6 1 tsp allspice berries
• 7 ½ tsp black peppercorns
• 8 1 cup vegetable oil for frying
• 9 Salt & black pepper
• 10 ½ cup flour for dusting

Instructions

1. 1
   Season fish with salt and pepper. Dust lightly with flour.
2. 2
   Heat oil in a deep skillet to 375°F. Fry fish 4–5 min per side until golden and crispy. Drain on paper towels.
3. 3
   Make escovitch pickle: simmer vinegar with onion, carrot, scotch bonnet, allspice, peppercorns, and a pinch of sugar for 5 min.
4. 4
   Pour hot pickle mixture over fried fish and let marinate at least 1 hour (longer = more flavor).
5. 5
   Serve at room temperature or cold with festival bread.