Jamaican Escoveitch Pickle Pepper and Escoveitch Fish

Escoveitch Fish
INGREDIENTS
6 small whole fish - Snapper
1 lime
1 tablespoon salt
1 tablespoon black pepper
Oil for frying
 
DIRECTIONS

1. ​Wash the fish thoroughly in cold water, pat dry. Juice lime over the fish, then season the fish with salt and black pepper. Allow fish to sit for about 20-30 minutes.  
2. Heat the oil in a large frying pan or a deep fryer. Fry the fish on both sides until crisp and brown. Set the fish aside and allow it to cool. 
3. In a medium saucepan, add ½ cup of your Escoveitch Pickle Pepper to the pot and warm. “Do Not let the mixture boil.”
4. Pour the warm mixture over the fish, and cover. You can marinate the fish at room temperature for at least 2 hours before serving or serve right away with your favorite side dish. 

 


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Escoveitch Picked Pepper
INGREDIENTS
1 medium carrot, peeled and cut julienned style
1 medium onion, sliced
1 tablespoon pimento (allspice) seeds
2 to 3 Scotch bonnet or Habanero peppers, sliced
1 cup of white vinegar
½ teaspoon salt
 
 
 DIRECTIONS

1. Wash your pepper, onion, and habanero before slicing them up.
2. Wear a glove when slicing your pepper. If no gloves are used when cutting pepper, make sure you wash your hands very well after. (A hot pepper can burn your skin)
3. Pour vinegar into a large glass jar, add all your ingredients the jar and seal with the lid.
4. Store in the refrigerator and use as needed.

Note: 
​Escoveitch Fish is a Jamaican-style fried fish that is drizzled all over with Escoveitch pickled hot peppers. This type of fish is sold all over the island of Jamaican and is usually eaten with “fried bammy or festival.” The fish that my family usually used to make this recipe are small snapper or parrotfish.