Escovitch Fish Recipe
Fried fish topped with a spicy vinegar-based sauce.
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Ingredients
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Fish
Escovitch Sauce
Method
Preparing the Fish
- 1
Clean and Season the Fish
Rinse the whole fish under cold water and pat dry with paper towels. Make 3-4 diagonal cuts on each side of the fish to allow seasoning to penetrate. Rub salt and black pepper all over the fish, including inside the cuts.
- 2
Dredge in Flour
Spread the all-purpose flour on a plate and coat each fish in the flour, shaking off any excess. This will create a crispy exterior when fried.
Frying the Fish
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.
- 4
Fry the Fish
Carefully place the coated fish in the hot oil. Fry for about 5-7 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the fish and drain on paper towels.
Making the Escovitch Sauce
- 5
- 6
- 7
Cook the Sauce
Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer for about 5 minutes until the vegetables are slightly tender but still crisp.
Assembling the Dish
- 8
Top the Fried Fish
Place the fried fish on a serving platter and pour the hot escovitch sauce over the fish, ensuring it is well-covered with the vegetables and sauce.
- 9
Serve
Allow the fish to marinate in the sauce for a few minutes before serving. Enjoy with rice or festival (a fried dumpling) on the side.