Jul 14 2026
Restaurants›Blue LLama Jazz Club›Perch Escovitch (gf) Recipe

Perch Escovitch (gf) Recipe

Inspired by Blue LLama Jazz Club
Time30m
Serves4

Lightly dusted with cornmeal, with a delicate crust and tangy vegetable adornment

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Ingredients

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Fish

Escovitch Sauce

Method

Preparing the Fish

  1. 1

    Dusting and Frying

    Season the perch fillets with salt and black pepper. Dredge each fillet in cornmeal, coating evenly. In a large skillet, heat vegetable oil over medium-high heat. Fry the fillets for about 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and place on paper towels to drain excess oil.

Making the Escovitch Sauce

  1. 2

    Sauce Preparation

    In a saucepan, combine vinegar, sugar, garlic, pimento berries, and salt. Bring to a boil, then add the carrots, bell pepper, onion, and Scotch bonnet pepper. Reduce heat and simmer for about 5-7 minutes until the vegetables are slightly tender but still crisp.

Serving

  1. 3

    Plating

    Place the fried perch fillets on a serving platter and spoon the escovitch sauce with vegetables over the top. Serve immediately, garnished with additional sliced vegetables if desired.

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