Escovitched (Fried) Fish
Posted Aug. 28, 2022 by reliq
Escovitched Fish is loved by all fish lovers in Jamaica. Enjoy this delicious recipe.
- 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
- Pat the fish dry and cut 3 small slits on each side of the fish.
- Season both sides with salt and pepper.
- Heat 1 quart oil in a large skillet over medium-high heat until smoking.
- Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side.
- Remove fish and place on a paper towel-lined plate (fried fish).
- Heat 1 teaspoon oil in a large skillet over medium-high heat.
- 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.
- Serve fish topped with onion mixture spooned over the top (escovitched fish).
Originally posted on jamaicanpass.com. (discontinued)