Escovitch Fish — Print Recipe — The Culinary Codex

Whole fried snapper topped with a vibrant tangy pickle of julienned carrots, onions, Scotch bonnet peppers, and allspice-infused vinegar.

Ingredients

1 Clean fish with lime juice, then season generously with salt and pepper. Let sit for fifteen minutes to absorb seasoning.
2 Dredge fish in flour, shaking off excess. Fry in hot oil until golden and crispy on both sides, about five minutes per side.
3 In a saucepan, combine vinegar, sugar, allspice berries, and bay leaves. Bring to a boil and simmer two minutes.
4 Add julienned carrots, onions, bell pepper, and Scotch bonnet to the hot vinegar. Cook three minutes until slightly softened.
5 Place fried fish on a serving platter and immediately spoon the hot pickled vegetables over the top while still sizzling.
6 Let the dish rest for ten minutes so the fish absorbs the tangy pickle flavors. Serve at room temperature or slightly warm.

Did You Know?

Escovitch comes from the Spanish word "escabeche," a preservation technique brought to Jamaica by Spanish colonizers in the 1500s.