Escovitch Fish Recipe

Name: Jamaican "Escovitch Fish"
Total time: 1 h
Yield: 2-3
Cuisine: Traditional Caribbean Dishes
Ingredients: 2 lbs fresh fish, whole or sliced; 1/4 cup flour; 1 tsp JCS Port Royal Fish Frye 4oz; 1 tsp salt; 1 1/2 tsp JCS Black Pepper; 1 teaspoon JCS Ground Pimento 4oz; Oil for deep frying; 1 cup water; 1 cup vinegar, 2 tsp sugar; 1 large/2 medium onions, sliced into rings; 1 carrot, sliced into strips; 1 chocho, peeled and cut into strips (substitute with sweet pepper); 4 JCS Whole Pimento grains 2.5oz; 1 Scotch Bonnet Pepper

The Escovitch Fish Recipe is a traditional Jamaican dish. It is first fried and then covered with a spicy sauce that preserves it. When people did not have electricity, it was one of the most famous dishes to be prepared; as it could be left out for a day or two without spoiling. It is a popular Good Friday menu favorite as well.

Ingredients

Est. time: 1 hr Yield: 2-3

For the Fish

2 lbs fresh fish, whole or sliced
1/4 cup flour
1 tsp JCS Port Royal Fish Frye 4oz
1 tsp salt
1 1/2 tsp JCS Black Pepper
1 teaspoon JCS Ground Pimento 4oz
Oil for deep frying

For the Sauce

1 cup water
1 cup vinegar, 2 tsp sugar
1 large/2 medium onions, sliced into rings
1 carrot, sliced into strips
1 chocho, peeled and cut into strips (substitute with sweet pepper)
4 JCS Whole Pimento grains 2.5oz
1 Scotch Bonnet Pepper

Instructions

Make diagonal slashes in fish. Season with port royal fish frye, salt, black pepper and ground pimento.
If using whole fish, rub the mixture inside the fish itself. If using sliced fish, rub the mixture over each slice.
Sprinkle the fish with the seasoned flour, and deep fry in hot oil until golden brown.
Place all the ingredients for the escovitch sauce in a pot, and bring to a boil. Boil for about half a minute so vegetables do not loose their crunch.
Pour the sauce over the fish.
Serve with bammy, festival, Johnny cakes or bread.