This fried snapper dish is a traditional Jamaican fish recipe called "escovitch." My grandmother made this the night before church so that we could serve it at a large communal meal after the service.
Ingredients
- whole red snapper, cleaned and scaled: 1 piece (1 1/2 pound)
- salt and freshly ground black pepper: (to taste)
- quart vegetable oil for frying: 1 piece
- vegetable oil: 1 tsp
- white onion: 0.5 piece (sliced)
- carrot, peeled and: 0.5 piece (cut into thin strips)
- garlic: 0.125 tsp (minced)
- white vinegar: 0.25 cup
- water: 1 Tbsp
- salt: 0.75 tsp
- habanero pepper: 0.25 piece (minced)
- sprig fresh thyme, leaves stripped: 1 piece
- allspice berry, cracked: 1 piece
- pinch brown sugar: 1 piece
Metric Conversion
Stages of cooking
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Pat fish dry; cut 3 small slits on each side of fish. Season all over with salt and pepper.
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Heat 1-quart of 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.
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Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add onion, carrot, and garlic; cook and stir for 1 to 2 minutes.
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Add vinegar, water, salt, habanero pepper, thyme, allspice, and sugar; continue cooking until liquid has reduced, about 5 minutes. Spoon onion mixture over fried fish to serve.
