How To Fry Parrot Fish Jamaican Style| Escovitch Fish and festival| 30 minutes meal

whole fish

🥗Healthier: grilled fish

💰Cheaper: tilapia

Tilapia is more affordable and still provides a good texture.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is less expensive and works well for pickling.

allspice

💰Cheaper: mixed spices

Mixed spices can mimic the flavor profile at a lower cost.

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeños are milder and easier to find.

Marinate the whole parrot fish with salt, black pepper, and seasoning salt.

Make the festival dough by mixing flour, butter, and water until it forms a soft dough; set aside to rest.

Heat oil in a large skillet over medium heat until hot.

Fry the fish in the hot oil until golden brown on both sides, ensuring the inside is cooked through.

Remove the fish and drain on paper towels to absorb excess oil.

In the same skillet, add bell peppers and shredded carrots to the hot oil and sauté until tender.

Add white vinegar, sugar, and allspice to the sautéed vegetables; simmer for about 5 minutes.

Fry the festival dumplings in the same oil until golden brown, about 5 minutes, ensuring they are cooked through.

Serve the escovitch fish topped with the pickled vegetable sauce and festival dumplings on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary