Escovitch Fish
Whole fish fried until the skin shatters, then dressed hot with vinegar, onion, carrot and scotch bonnet so it pickles as it cools.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 1 hr 15 min
- Serves
- 4
- Revisions
- 1
Allergens
- Fish
- Sulphites
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Slash each fish twice on both sides through to the bone.
Season inside and out with the salt and pepper and leave for 10 minutes.
Pat the fish thoroughly dry and dust lightly with the flour.
Heat the oil in a wide frying pan until it shimmers and a pinch of flour sizzles at once.
Fry the fish two at a time for 5-6 minutes a side, until the skin is deep gold and crisp.
Lift each one onto a wide dish that will hold them in one layer.
Pour off all but 2 tbsp of the oil.
Add the onion, carrots, pepper, scotch bonnet and allspice berries and cook over medium heat for 4 minutes, until the vegetables are hot but still with bite.
Pour in the vinegar, add the sugar and the salt, and bring it to the boil.
Boil hard for 1 minute.
Pour the whole dressing, vegetables and all, over the hot fish.
Leave to cool for at least 30 minutes before eating, and up to a day in the fridge.
Crisp-Skinned Salmon