Escovitch fish with no bones! Perfect for Easter! You can now eat your fish with no interuptions. We used a fillet of cod/haddock and covered it with spicy and flavaful batter! its delicious! better than fish from the chip shop. This dish is a traditional caribbean dish usually served on the beach while relaxing in the sun.

Our Grandma always made this dish for us at easter, we always looked forward to the boneless fish.

Boneless Escovitch fish

  • 1lb Cod fillet/ Haddock fillet
  • 1 Sliced Onion
  • ¼ cup sliced carrots
  • ¼ cup sliced mixed peppers
  • 5 spring onions
  • 2 cups flour
  • 2 beaten eggs
  • ¼ cup milk
  • 2 tbsp. Black pepper
  • 2tbsp All-purpose seasoning
  • 2 tbsp. fish seasoning
  • Pimento seeds
  • 2 tbsp. paprika
  • 2 tbsp. fish seasoning
  • 1 cup vegetable oil
  • ½ cup white vinegar
  1. Seasoning your fillet with 1tbsp of all-purpose seasoning, 1tbsp paprika, 1tbsp Black pepper and 1tbsp. fish seasoning and set aside.
  2. Then add 1tbsp of all-purpose seasoning, 1tbsp paprika, 1tbsp Black pepper and 1tbsp. fish seasoning to your flour and mix together.
  3. Then beat 2 eggs and add milk to mixture, whisk and pour onto the fish fillets and let it sit for 5 minutes.
  4. Use a frying pan on high heat and add 1 cup of vegetable oil and wait for it to heat up by putting a piece of vegetable inside the pan (if it sizzles up its ready)
  5. Roll and cover the fish in flour and shake the excess flour off
  6. Then fry in pan for 10 minutes on each side until golden brown.
  7. Escovitch dressing
  8. Use a little bit of the remaining oil from the fish and put the pan on high heat
  9. Add 1 sliced Onion, ¼ cup sliced carrots, ¼ cup mixed peppers, 5 spring onions, scotch bonnet, pimento seeds, pepper and add to frying pan
  10. Add Black pepper and mix together.
  11. Add ½ cup; white vinegar mix and simmer for 10 minutes.
  12. Garnish on fish.

Comments

comments