Escovitch Fish Recipe

Name: Escovitch Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ponden fish fresh, whole or sliced; 1/4 kopje flour; 1 teaspoon port Royal Fish Frye 4oz; 1 teaspoon salt; 1 teaspoon pimento JCS Ground; oil for deep frying; 1 kopje water; 1 kopje vinegar; 1 onions large/2 medium, sliced into rings; 1 carrot sliced into strips; 1 chocho peeled and cut into strips, substitute with sweet pepper; 4 pimento grains JCS Whole, 2.5oz; 1 pepper Scotch Bonnet

Servings: persons

2 ponden fish fresh, whole or sliced
1/4 kopje flour
1 teaspoon port Royal Fish Frye 4oz
1 teaspoon salt
1 teaspoon pimento JCS Ground
oil for deep frying
1 kopje water
1 kopje vinegar
1 onions large/2 medium, sliced into rings
1 carrot sliced into strips
1 chocho peeled and cut into strips, substitute with sweet pepper
4 pimento grains JCS Whole, 2.5oz
1 pepper Scotch Bonnet

1
Make diagonal slashes in fish. Season with port royal fish frye, salt, black pepper and ground pimento.
2
If using whole fish, rub the mixture inside the fish itself. If using sliced fish, rub the mixture over each slice.
3
Sprinkle the fish with the seasoned flour, and deep fry in hot oil until golden brown.
4
Place all the ingredients for the escovitch sauce in a pot, and bring to a boil. Boil for about half a minute so vegetables do not loose their crunch.
5
Pour the sauce over the fish.
6
Serve with bammy, festival, Johnny cakes or bread.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ponden fish fresh, whole or sliced, 1/4 kopje flour, 1 teaspoon port Royal Fish Frye 4oz, 1 teaspoon salt, and more.

Yes, Escovitch Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escovitch Fish

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