Yoribang
DinnerCaribbeanFree to use

Escovitch Fish

Fried fish topped with a tangy pickled onion, carrot, and scotch bonnet vinegar dressing.

Serves 4

Prep 20 min

Cook 20 min

Escovitch Fish
Photo: K6ka, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 4 whole small snappers or 4 fillets
  • 1 teaspoon salt
  • 1/2 cup flour
  • 1/2 cup oil for frying
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 onion, sliced
  • 1 carrot, cut in matchsticks
  • 1 bell pepper, sliced
  • 1 scotch bonnet pepper, sliced
  • 6 allspice berries
  • 1 teaspoon salt, for the pickle

Steps

  1. Step 1. Season the fish with the salt and dredge in the flour.

  2. Step 2. Fry in the oil for 4 to 5 minutes per side until golden and the flesh flakes easily. Drain on a rack.

  3. Step 3. Simmer the vinegar, water, onion, carrot, bell pepper, scotch bonnet, allspice, and salt for 4 minutes.

  4. Step 4. Pour the hot pickle over the fish. Serve warm or let it sit up to a day for a stronger flavor.

Where this recipe comes from

Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.