Description
We cooked this traditional ‘escovitch’ dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.
Ingredients
- 1 (1 1/2 pound) whole red snapper, cleaned and scaled
- salt and freshly ground black pepper to taste
- 1 quart vegetable oil for frying
- 1 teaspoon vegetable oil
- ½ white onion, sliced
- ⅛ teaspoon minced garlic
- ½ large carrot, peeled and cut into thin strips
- 1 sprig fresh thyme, leaves stripped
- 1 allspice berry, cracked
- ¼ habanero pepper, seeded and minced
- ¼ cup white vinegar
- 1 tablespoon water
- ¾ teaspoon salt
- 1 pinch brown sugar
Instructions
- Pat fish dry
- then cut 3 small slits on each side of fish. Season all over with salt and pepper.
- Heat 1 quart oil in a large skillet over medium-high heat until smoking. Fry fish in hot oil until browned and crisp
- about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Cook and stir onion
- carrot
- and garlic in hot oil for 1 to 2 minutes. Add thyme
- allspice
- habanero pepper
- vinegar
- water
- salt
- and sugar; continue cooking until onions have softened and liquid has reduced
- about 5 minutes.
- Spoon onion mixture over fried fish to serve.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2