Escovitch Fish
Fried whole fish topped with pickled vegetables.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the fish: Score the sides of the fish and season generously with salt and black pepper inside and out. Pat them completely dry to ensure a crispy fry.
- 2
Fry the fish: Heat 1 inch of oil in a large skillet until very hot (375°F). Fry the fish for about 7-10 minutes per side until the skin is incredibly crispy and the meat is flaky. Transfer to a serving platter.
- 3
Make the pickle (escovitch sauce): In a saucepan, bring the white vinegar, 1/2 cup of water, salt, sugar, and pimento berries to a gentle boil.
- 4
Pickle the vegetables: Add the julienned onion, carrot, and sliced scotch bonnet pepper to the boiling vinegar. Simmer for 3 minutes just until the vegetables soften slightly but retain their crunch.
- 5
Marinate and serve: Pour the hot, tangy vegetable mixture directly over the crispy fried fish. Let it sit for at least 30 minutes before serving so the flavors penetrate the fish.
Plan it in Listahan
Add Escovitch Fish to your week, check it against your household's allergens, and build the shopping list automatically.