morsels45

morsels45 said

Escovitch fish

Fried whole fish under a hot vinegar dressing with carrot and peppers in it.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make escovitch fish

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Fried whole, dressed hot

40 minutes · serves 2 · Medium

What you need

  • 2 whole snapper, scaled and scored
  • 2 tsp allspice
  • Flour for dusting
  • Oil for frying
  • 1 carrot, in matchsticks
  • 1 onion, sliced
  • 1 pepper, sliced
  • 1 scotch bonnet, sliced
  • 150ml white vinegar
  • 1 tsp sugar
  • 6 pimento berries

What you do

  1. 1Season the fish inside the scores with salt and allspice and leave 20 minutes. Pat dry, dust with flour.
  2. 2Fry in 2cm of hot oil, 5 minutes a side, until the skin is crisp and the fins snap. Drain on a rack.
  3. 3Boil the vinegar with the sugar and pimento, then add the carrot, onion and peppers for 2 minutes only. They must stay crunchy.
  4. 4Pour the whole hot dressing over the fish while both are still hot.
  5. 5Leave 15 minutes before eating. It is better at room temperature than straight away, and better again tomorrow.

With fillets

25 minutes · serves 2 · Easy

What you need

  • 4 white fish fillets
  • Flour
  • Allspice
  • Vinegar
  • Carrot
  • Onion
  • Scotch bonnet

What you do

  1. 1Fry skin side down until crisp, 4 minutes, then 1 minute over.
  2. 2Same vinegar dressing poured over hot.