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.
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2
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
- ½ large carrot, peeled and cut into thin strips
- ⅛ teaspoon minced garlic
- ¼ cup white vinegar
- 1 tablespoon water
- ¾ teaspoon salt
- ¼ habanero pepper, seeded and minced
- 1 sprig fresh thyme, leaves stripped
- 1 allspice berry, cracked
- 1 pinch brown sugar
Steps
- Pat fish dry; cut 3 small slits on each side of fish. Season all over with salt and pepper.
- 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.
- 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.
- 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.
