Escovitch Fish

Method

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1. Make the pickle: bring the vinegar, water, sugar, salt, allspice berries and thyme to a boil in a saucepan. Add the onion, carrot, red pepper and scotch bonnet and simmer for 3 minutes. Take off the heat.

   Mark done Start 3 min timer

2. Pat the fish very dry and season inside and out with the salt, pepper and garlic powder. Dust lightly with the flour.

   Mark done

3. Heat 1 cm of oil in a large frying pan over medium-high heat. Fry the fish for 4 to 5 minutes per side, until the skin is crisp and golden and the flesh is cooked through. Cook in batches.

   Mark done Start 4 min timer

4. Lay the fish on a platter and spoon the hot pickle and its liquid over the top.

   Mark done

5. Leave for 15 minutes so the flavours soak in, then serve.

   Mark done Start 15 min timer

Chef’s Tips

• Dry the fish thoroughly. Wet fish steams and the skin does not crisp.
• Pour the pickle over while it is hot. It seeps into the fish without wetting the crust.
• Slice the scotch bonnet finely and seed it for a fragrant, not fiery, pickle.

Pairing Suggestions

• Bammy
• Festival (fried dumplings)
• Rice and peas

Storage & Reheating

Keep in the fridge up to 3 days, in the pickle. It is very good cold.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.