HOW TO MAKE FRIED FISH WITH ESCOVITCH

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

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

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a unique flavor while white vinegar is more cost-effective.

Soak the fish in lemon water and pat them dry.

Cut a few slits in the fish to season the inside.

Sprinkle 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper all over the fish and into the slits.

Add 2 teaspoons of all-purpose seasoning to the fish.

Heat avocado oil in a pan over medium heat, ensuring there's enough oil to cover the fish.

Once the oil is hot, add one fish at a time, frying for about 6 minutes on each side.

Drain the oil from the fish and place them on a rack with paper towels to cool.

Thinly slice half a red pepper, half an orange pepper, half a yellow pepper, one whole onion, and two carrots for the escovich.

Use 4 slices of jalapeno pepper instead of scotch bonnet, cutting them small.

In a saucepan on medium heat, add 0.5 cup of vinegar and 0.5 cup of apple cider vinegar.

Add 2 tablespoons of brown sugar and the chopped jalapeno and pimento seeds to the vinegar.

Let the mixture simmer for about 2 minutes, then add 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Mix the sliced vegetables into the vinegar and let it simmer for about 5 minutes on low heat.

Let the escovich cool before adding it to the fried fish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens