Escoveitch is a traditional Caribbean pickle sauce that was once brought to the islands by the spanish. This sauce gives a tart, spicy, hot combination of vinegar, pimento, scotch bonnet peppers, garlic, onions & thyme to the fish.
This recipe gives you fried battered fish with a veggie salsa on top. Scrummy with Rice & Peas, Bammies (cassava cakes) or hard dough bread.
- 1kg whole fresh snapper, scaled gutted and cleaned
- 1 lime
- salt and pepper
- 1/2 cup flour, for coating
- vegetable oil for frying
For Pickle Dressing:
- 1 cho cho (christophene) or cucumber, cut into strips
- 2 onions, sliced
- 2 scotch bonnet peppers, deseeded and sliced
- 1 jar Walkerswood Escoveitch Pickle Sauce
- Rub fish with lime and rinse.
- Season well with salt pepper and coat with flour.
- Heat oil in a frying pan until it smokes slightly, then fry fish on both sides until golden brown.
- Arrange in a deep bowl.
- Meanwhile place the pickle ingredients in a saucepan, bring to boil and simmer for 2 minutes.
- Remove from heat and pour over fish.
- Allow to marinate for 10 mins before serving.