Escovitch Fish Recipe

Clean and Season the Fish

Rinse the whole fish under cold water and pat dry with paper towels. Make 2-3 diagonal slashes on each side of the fish. Rub salt and black pepper into the slashes and cavity of the fish. Let the fish marinate for at least 30 minutes.

Dredge the Fish in Flour

Coat the marinated fish evenly in all-purpose flour, shaking off any excess. This will create a crispy texture when fried.

Fry the Fish

Heat vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, carefully add the floured fish. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove from the pan and place on paper towels to drain excess oil.

Prepare the Vegetables

Julienne the carrots and bell peppers. Slice the onion into thin rings. Set aside.

Pickling Solution

In a saucepan, combine white vinegar, sugar, salt, and water. Bring to a boil over medium heat, stirring until the sugar and salt dissolve completely.

Combine and Marinate

Once the pickling solution is boiling, add the prepared vegetables and the whole Scotch bonnet pepper. Remove from heat and let it cool to room temperature. Allow the vegetables to marinate for at least 30 minutes for the flavors to develop.

Plate the Dish

Place the fried fish on a serving platter. Spoon the pickled vegetable mixture generously over the top of each fish.

Garnish (Optional)

Garnish with additional slices of Scotch bonnet pepper or fresh herbs, if desired. Serve immediately with rice or festival.