How to Make Escovitch Fish

Photo: jjislandcuisine/Instagram

Lent and Easter may only come once a year, but that doesn’t mean you can’t have some good ol’ escovitch fish any time you want. As exotic as the name may sound, it is a straightforward meal consisting of fried fish soaked in a special sauce.

Here is how you can make it:

AuthorsherikaeCategoryDifficultyIntermediate

Yields5 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 5 whole small/medium-sized Snappers
 1 tsp Salt
 2 tsp Maggie Fish Seasoning
 1 tsp Powdered Pepper or Paprika
 2 cloves of Garlic
 2 Scotch Bonnet Pepper
 7 Pimentos
 2 medium-sized Onions
 2 medium-sized Carrots
 White Vinegar
 Cooking Oil

1

Wash scaled and gutted fish thoroughly in vinegar and water.

2

Pat dry with a paper towel and lay on a tray or plate. Ensure excess moisture is removed. This will prevent the fish from sticking to the pan during cooking.

3

Use a sharp knife to make two deep cuts (or scores) on each side of each fish.

4

Combine the salt, fish seasoning and powdered pepper/paprika in a bowl, then rub the mixture on each fish. Ensure to rub the seasonings everywhere. Then place them in a clean bowl.

5

Marinate for at least 20 minutes.

6

Pour oil and 2 garlic cloves in a frying pan and place on high heat.

7

When oil is heated, remove garlic cloves. Then carefully place each fish on the side in heated oil. Put as many as the frying pan can hold but leave a little room between each fish.

8

Fry until crisp (for 5-7 minutes on each side and adjust heat as necessary to prevent burning).

9

Place fried fish on a plate with dry paper towels.

10

Slice onions, scotch bonnet peppers and carrots.

11

Place onions, scotch bonnet peppers, carrots, and pimentos in a small pot with vinegar.

12

Boil contents on a stove for 3-4 minutes.

13

Place fried fish on a clean plate before pouring boiled contents on fried fish.

Ingredients

 5 whole small/medium-sized Snappers
 1 tsp Salt
 2 tsp Maggie Fish Seasoning
 1 tsp Powdered Pepper or Paprika
 2 cloves of Garlic
 2 Scotch Bonnet Pepper
 7 Pimentos
 2 medium-sized Onions
 2 medium-sized Carrots
 White Vinegar
 Cooking Oil

Directions

1

Wash scaled and gutted fish thoroughly in vinegar and water.

2

Pat dry with a paper towel and lay on a tray or plate. Ensure excess moisture is removed. This will prevent the fish from sticking to the pan during cooking.

3

Use a sharp knife to make two deep cuts (or scores) on each side of each fish.

4

Combine the salt, fish seasoning and powdered pepper/paprika in a bowl, then rub the mixture on each fish. Ensure to rub the seasonings everywhere. Then place them in a clean bowl.

5

Marinate for at least 20 minutes.

6

Pour oil and 2 garlic cloves in a frying pan and place on high heat.

7

When oil is heated, remove garlic cloves. Then carefully place each fish on the side in heated oil. Put as many as the frying pan can hold but leave a little room between each fish.

8

Fry until crisp (for 5-7 minutes on each side and adjust heat as necessary to prevent burning).

9

Place fried fish on a plate with dry paper towels.

10

Slice onions, scotch bonnet peppers and carrots.

11

Place onions, scotch bonnet peppers, carrots, and pimentos in a small pot with vinegar.

12

Boil contents on a stove for 3-4 minutes.

13

Place fried fish on a clean plate before pouring boiled contents on fried fish.

Escovitch Fish

Enjoy!