How to make ESCOVITCH Fish! 2.0 | Deddy’s Kitchen is BACK but with a Trainee????

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 and wash the fish thoroughly, ensuring they are nice and clean.

Season the fish with a mix of seasoning salt (1 tbsp), onion powder (1 tbsp), garlic powder (1 tbsp), fish fry seasoning (1.5 tbsp), and black pepper (0.5 tbsp).

Rub the seasoning all over the fish, inside and out, ensuring maximum flavor.

If the fish is large, cut it to allow seasoning to penetrate deeper.

Heat corn oil in a large skillet on high until hot, ensuring it covers the surface of the pan.

Check if the oil is hot by placing your hand over it.

Add scotch bonnet pepper and a piece of garlic to the oil for flavor.

Once the oil is hot, reduce the heat to medium before adding the fish to prevent burning.

Fry the snapper first as it takes longer to cook.

Fry the fish head and tail first to save space in the pan.

Monitor the temperature and adjust as needed while frying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens