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Escoveitched Fish

Recipe from:
Escoveitched fish is very popular in Jamaica, and is eaten from morning until night, all over the island. Nearly any fish that swims in our waters can be subjected to this treatment. The fish is cooked and pickled in a tasty sauce of vinegar and spices and garnished with onion, chocho, carrots etc. Small whole fish, sliced fish, or sprat can be served for breakfast, lunch, dinner or as hors d' oueveres.
Escoveitched Fish

2 lbs. fish
1/4 flour
oil for frying

Escoveitch Sauce
1 cup vinegar
1 cup water
pinch of salt
1 tsp. sugar
1 cup julienne strips chochos and carrots
2-3 medium size onions, cut intion onion rings
hot pepper
6 pimento grains

1. Prepare fish for frying
2. Lightly dust with flour
3. Fry fish in 1/2 inch deep oil.
4. As soon as flesh is opaque, fish is ready. Set aside.
5. Boil 1 part of water with 1 part of vinegar with a pinch of salt and teaspoon of sugar.
6. Add julienne strips of chocho, carrots, hot pepper to taste, some pimento grains and onion rings.
7. As soon as liquid boils, pour over fried fish. This is done the day before it is eaten, and it is not kept in the refrigerator .