Di BEST JAMAICAN Escovitch Fry Fish & Pickle Recipe! - Roxy Chow Down

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Filleted fish is easier to prepare and frozen options are often more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor while being widely available.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños provide heat with less intensity, while banana peppers are milder and more accessible.

pimento seeds

🥗Healthier: allspice

💰Cheaper: mixed spices

Allspice captures the essence of pimento and is readily available.

Clean the fish and drain all excess liquid, laying them flat.

Score the fish on a cutting board for seasoning.

Season the fish with salt (no more than 1 teaspoon per pound) and black pepper, ensuring it gets into every crevice.

Pat in the seasoning carefully, avoiding sharp bones.

Heat vegetable oil on high until adequately hot for frying.

Gently place each fish in the hot oil using tongs, avoiding splashing.

Fry the fish for about 8 minutes on each side until golden brown.

Remove the fish from the oil and place on thick paper towels to absorb excess oil.

Prepare the escovich pickle sauce by adding white vinegar to a recycled jar, without water, salt, sugar, or oil.

Let the pickle sit for at least one hour to develop flavor before pouring over the fried fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens