Jamaican Escovitch Fish
Ingredients
For the Fried Fish:
- 4 (8- to 10-ounce; 225-285 g) whole cleaned snapper or 4 (6- to 8-ounce; 170-230 g) skin-on snapper fillets
- 4 limes, halved
- 2 medium cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour (32 g)
- 1 1/2 cups unrefined coconut oil, for frying
For the Escovitch Sauce:
- 2 cups (473 ml) white cane vinegar, such as Grace brand, or distilled white vinegar
- 1 teaspoon granulated sugar
- Pinch kosher salt
- 1 cup (100 g) julienned chayote
- 1 cup (100 g) julienned carrot
- 2 medium yellow onions (8 ounces; 227 g each), thinly sliced crosswise into rounds
- 1 Scotch bonnet pepper, stemmed and thinly sliced either with or without seeds (keep seeds if you want more heat)
- 6 allspice berries
Instructions
- 1
For the Fried Fish - Wash fish well and rub all over with cut surface of lime halves, including inside cavity if using whole fish. Pat dry. Using a sharp knife, score the skin side of the fish by cutting a series of diagonal slashes through the skin. Rub garlic all over, then season lightly with salt and pepper, including inside the fish cavity if using whole fish.
- 2
For the Fried Fish - Spread flour in a wide, shallow dish. Dredge fish lightly by dipping both sides into flour and then shaking off excess.
- 3
For the Fried Fish - In a large cast iron skillet or stainless-steel sautè pan, heat 1/2 inch oil over medium heat until melted and shimmering. Gently add fish, skin side down, and fry until golden brown on first side, 3 to 4 minutes.
- 4
For the Fried Fish - Carefully flip fish and cook until second side is golden brown and flesh is opaque and flaky, 3 to 4 minutes. Using a slotted fish spatula, carefully lift fish from oil and transfer to paper towel-lined plate to drain.
- 5
For the Escovitch Sauce - In a 2-quart saucepan, bring vinegar, 1 cup (237ml) water, sugar, and salt to a boil over medium heat. Add chayote, carrots, onions, Scotch bonnet, and allspice berries, then return to simmer and cook for 3 minutes. Remove from heat.
- 6
Transfer fried fish to a rimmed heatproof platter or serving dish. Pour hot escovitch sauce over fried fish. Serve hot or let cool to room temperature before serving.
