A classic Jamaican dish featuring whole fresh fish seasoned with a blend of six spice powders, fried until golden, then topped with a tangy vinegar-based escovitch sauce made with sautéed onions, carrots, peppers, and aromatic seasonings like pimento seeds and garlic.
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Adapted from a video by Deddy's Kitchen
How to make ESCOVITCH Fish! 2.0 | Deddy’s Kitchen is BACK but with a Trainee????
White vinegarFor the escovitch sauce, can add up to 4 tbsp3 tbsp
SaltFor seasoning, including sea salt~½ tspest.
Black pepperFor the escovitch sauce~¼ tspest.
ThymeAdded to the frying oil for flavor~3-4 sprigsest.
ScallionAdded to the frying oil for flavor~2 stalksest.
Steps
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1
Prepare the fish. Ensure all fish are properly cleaned, scaled, and washed. You can use snapper, kingfish, or other fresh seafood.
2
Combine six seasonings in a container: 1 tbsp seasoning salt, 1 tbsp onion powder, 2 tbsp garlic powder, 2.5 tbsp flavor enhancer, 1 tsp fish fry seasoning, and 0.5 tbsp black pepper. Adjust amounts based on how strong each seasoning is.
3
Sprinkle the mixed seasoning blend evenly on the inside and outside of each fish. Pat the seasoning onto the fish to help it stick and maximize flavor absorption. For larger fish, season any cuts you make as well.
4
Turn the heat to high. Pour corn oil into a large frying pan, ensuring it covers the entire surface generously for frying. Let the oil get hot (a professional cook can judge by hand; allow it to reach proper temperature), then reduce to medium heat.
5
Add scallion, a piece of garlic, thyme, and pimento seeds to the hot oil to infuse flavor. Be careful of oil splatter.
6
Fry the snapper first as it takes longer to cook. Cover the pan with a lid to prevent splattering. Fry each side for 2 to 4 minutes until golden. Then fry the kingfish, which takes about 2 to 3.5 minutes per side.
7
Prepare the escovitch sauce: Peel the carrots and cut them into thin matchstick strips (julienne), or vary the angle for different looks. Peel the onions and slice them into rings. Prepare the Scotch bonnet peppers similarly.
8
Transfer the fried fish to a serving plate. Turn off the heat. Skim some of the flavored oil from the pan (removing any fried bits), and transfer it to another pot. Heat the oil over medium heat.
9
Add pimento seeds to the heated oil. Once the oil is hot enough, add the prepared carrot, onion, and pepper strips. Cook for 6 to 8 minutes, allowing the vegetables to soften while keeping them crisp, especially the onions. Gently toss occasionally to cook evenly.
10
When the vegetables soften to a wood-like consistency, turn up the heat to high. Add the garlic cloves, then pour in 3 to 4 tbsp of white vinegar. Season with a pinch of salt and black pepper to taste. Cook briefly at high heat to meld all the flavors together.
11
Pour the hot escovitch mixture over the fried fish. Be careful not to overcook the vegetables—maintain their crunch. The dish is now ready to enjoy, combining the crispy fried fish with the tangy, crunchy escovitch topping.
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