Escovitched (Fried) Fish

Escovitched Fish is loved by all fish lovers in Jamaica. Enjoy this delicious recipe.

Ingredients

• 1 (1½ pound) whole snapper or parrot fish (cleaned and scaled) 
• 1 quart vegetable oil for frying
• 1 teaspoon vegetable oil
• ½ white onion (sliced)
• ¼ teaspoon minced garlic
• ½ large carrot (peeled and cut into thin strips)
• 1 sprig fresh thyme, leaves stripped
• 6 pimento (cracked)
• ½ scotch bonnet pepper, seeded and minced
• ¼ cup white vinegar
• 1 tablespoon water
• ¾ teaspoon salt
• 1 pinch brown sugar
• Black pepper to taste

Method

1. Pat the fish dry and cut 3 small slits on each side of the fish.  
2. Season both sides with salt and pepper.
3. Heat 1 quart oil in a large skillet over medium-high heat until smoking. 
4. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. 
5. Remove fish and place on a paper towel-lined plate (fried fish).
6. Heat 1 teaspoon oil in a large skillet over medium-high heat. 
7. Onion mixture: Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, pimento, scotch bonnet pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
8. Serve fish topped with onion mixture spooned over the top (escovitched fish).

Originally posted on jamaicanpass.com. (discontinued)