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Jamaican Fried Escovitch Fish
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Servings: 4 Servings
Author: Dianne
Ingredients
Fish
  • 4 Medium Fish Whole or sliced about 3 Lbs.
  • 2 tsp. Salt
  • 1 tsp. Black Pepper
  • * 1 Cup Flour * For Fish Fillet
  • 1 Cup Oil
Escovitch Sauce
  • 1 cup Onions Sliced in circles
  • 1/2 cup Carrot julienned
  • 1/2 Small *Green or red bell pepper (optional) julienned
  • 10 Pimento Berries
  • 1-1/2 Cup Vinegar
  • 2 Tbsp. Sugar
  • 1 - 2 Scotch Bonet Pepper Sliced with half of seeds. All seeds for spicier and no seeds for milder flavor.
  • 1/4 cup Fish Oil Cleaned (if doing sautéed version)
Instructions
Fish
  1. Clean fish well by removing all scales and washing with vinegar and water.
  2. Combine salt and pepper mixture in a small dish.
  3. Heat a large skillet on medium-high heat, add oil and make sure oil is really hot before starting.
  4. Pat dry fish with paper towels. With fingers semi-wet, dip in salt and pepper mixture and rub all over fish evenly.
  5. Place fish in oil as you season. Cook 5-6 minutes on each side and make sure thoroughly cooked before removing.
  6. Remove fried fish to a wide dish.
  7. **For fish fillet version, combine flour with salt and pepper. Don't dry fillet with paper towels. Dip fillets in flour mixture and fry 2-3 minutes on each side.
Escovitch Sauce
  1. Cut all vegetables and put aside.
  2. If using sautéed method, once all fish is finished frying clean out as much of the dark residue as you can from the oil.
  3. Turn heat to low, add vegetables, pimento, vinegar and sugar. Simmer about 2 minutes. Pour over fried fish.
  4. If using pickled method, dilute vinegar and sugar together, add rest of the ingredients. Pour over fish.
Recipe Notes

serving suggestions white rice or rice & peas or festival or bammy or a nice salad.