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Escovitched Fish

Escovitched Fish
YIELDS
6 servings
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Ingredients

Escovitched Fish

2
lb(s) tilapia or red snapper fillets
½
cup all-purpose flour
½
tsp each salt and pepper
2
Tbsp vegetable oil (approx)

Pickling Liquid

1
Scotch bonnet pepper, seeded
1
chayote
1
carrot
1
large red onion, sliced
1
cup apple cider vinegar
12
whole allspice
6
peppercorns
1
tsp granulated sugar
pinch salt
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Directions

Step 1

Pat fillets dry. In pie plate, whisk flour with salt and pepper; dredge fish in flour mixture to coat all over, shaking off excess. Place on waxed paper–lined baking sheet.

Step 2

Heat large nonstick skillet over medium heat; brush generously with oil. Fry fish, in batches and adding more oil as necessary, until golden brown and crisp, about 3 minutes per side. Drain on paper towel–lined tray. Arrange in single layer in glass baking dish.

Step 3

PICKLING LIQUID: Slice pepper thinly. Cut chayote and carrot into 1/4-inch matchstick strips. Place in saucepan; stir in onion, vinegar, 1 cup water, allspice, peppercorns, sugar and salt. Bring to boil; pour over fish. Let cool for 30 minutes. Cover and refrigerate for at least 2 hours or for up to 1 day. Serve cold.

Step 4

PICKLING LIQUID: Slice pepper thinly. Cut chayote and carrot into 1/4-inch matchstick strips. Place in saucepan; stir in onion, vinegar, 1 cup water, allspice, peppercorns, sugar and salt. Bring to boil; pour over fish. Let cool for 30 minutes. Cover and refrigerate for at least 2 hours or for up to 1 day. Serve cold.

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