How To Make Jamaican Escovitch Fish|Fry Fish|THE RAINA’S KITCHEN

whole fish

🥗Healthier: grilled fish

💰Cheaper: frozen fish

Grilled fish reduces fat content, while frozen fish is more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño is milder and more accessible.

allspice

🥗Healthier: mixed spices

💰Cheaper: ground cloves

Mixed spices can mimic the flavor profile.

Clean the fish by removing scales and fins, then wash them with lime to remove the raw smell.

Pat the fish dry to ensure they are not too watery before frying.

Prepare the escovitch sauce by slicing 1 carrot, 2 onions (sweet and yellow), and 1/4 sweet pepper.

Add 1/2 scotch bonnet pepper, fish seasoning, sugar, 1 tablespoon jerk seasoning, 1 tablespoon salt, and 1 teaspoon black pepper to the vegetables.

Slice the fish on both sides to allow seasoning to penetrate.

Rub the seasoning mixture into the fish, including inside the slits.

Heat a 16-inch skillet and prepare to fry the fish.

Cooking Techniques

Equipment Needed

Spice Level: