Jamaican Escovitch Fish
Crispy Fish with Spicy Jamaican Pickle
Equipment
- Deep Fryer or Large Skillet
- Knife
- Cutting Board
- Paper Towel
- Baking Tray
- Measuring Spoons
- Measuring Cups
- Tongs
Ingredients
- 2 Pounds Whole Fish snapper is a great choice
- 2 Tablespoons All Purpose Seasoning
- 2 Teaspoons Black Pepper
- 2 Cups Oil for Frying
- 1 Whole Scotch Bonnet Pepper optional
Instructions
Seasoning the Fish
- Ensure that the fish is entirely cleaned of the guts and properly cleaned.Cut the fins to prevent stabbing your fingers when seasoning. Wash with cool water and place in a bowl.
- Add the All Purpose Seasoning and Black Pepper to the cleaned fish in the bowl and massage the spices all over the fish and inside the belly.Set aside until ready to fry.
Frying the Fish
- Add the frying oil to a thick and large skillet then place on high heat.
- Add the scotch bonnet pepper and allow it to fry for about a minute. This will flavor the oil but totally optional.
- Add each piece of seasoned fish and allow to fry for about 5 minutes on each side.Repeat the process until all the fish is fried.
- Once both sides are fried and crispy, drain the excess oil by placing the pieces of fish on a plate with paper towel.
- Top the fried fish with Jamaican Pickle and serve with fried bammy or festival.
