Escoveitched fish

Published: Thursday | March 3, 2011 Comments 0

 Escoveitched fish is a Jamaican favourite, but the method of preparation differs from one cook/chef to another. How do you do it? Here are a few ways to try.

Chef Ryan Roberts

After seasoning his fish with salt and pepper, chef Ryan Roberts coats it in flour. As he told Food, this prevents it from sticking to the pot and also from 'drying out'.

For his sauce he uses: onion, pimento seeds, sweet pepper, carrots, a little Maggi Tastemakers and a lot of pepper. He stir fries the ingredients in a little oil before adding the vinegar.

Chef Jackie Tyson

When it comes to making escoveitched fish, I like the ecoveitched fillet.

How I cook it:

1. What I use is the snapper fish. Usually it comes in big chunks so I cut them in finger size about three inches long.

2. Then I marinate it with black pepper, salt and a pinch of jerk seasoning.

3. Sprinkle with a little vinegar. Then wash in milk and egg mixture.

4. Then coat with flour. If I want it really crisp, then I use Panko bread crumbs instead.

5. Dust off excess flour then deep fry.

6. Then I make my escoveitched sauce.

7. To make it, I use onions, red pepper, lots of Scotch bonnet pepper, and lots of vinegar. Place in a pan and let it boil for about three minutes.

8. Pour escoveitched sauce over fish fillet and serve hot. Then place extra ecoveitch mixture to cool and place in refrigerator for use another time with just about anything.

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