Escovitched Fish
This recipe makes 8 servings
Ingredients
- 2 lb tilapia fillets
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp vegetabIe oil
- Pickling Liquid
- 1 Scotch bonnet pepper, seeded
- 1 chayote
- 1 carrot
- 1 red onion, sliced
- 1 cup apple cider vinegar
- 12 whole allspice
- 6 peppercorns
- 1 tsp granulated sugar
- pinch salt
Preparation
Pat fillets dry. In pie plate, whisk flour with salt and pepper; dredge fish in flour mixture to coat all over, shaking off excess. Place on waxed paper-lined baking sheet.
Heat large nonstick skillet over medium heat; brush generously with oil. Fry fish, in batches and adding more oil as necessary, until golden brown and crisp, about 3 minutes per side. Drain on paper towel-lined tray. Arrange in single layer in glass baking dish.
Pickling Liquid:
Slice pepper thinly. Cut chayote and carrot into 1/4-inch (5 mm) matchstick strips. Place in saucepan; stir in onion, vinegar, 1 cup (250 mL) water, allspice, peppercorns, sugar and salt. Bring to boil; pour over fish. Let cool for 30 minutes. Cover and refrigerate for at least 2 hours or for up to 1 day. Serve cold.
- Keywords : Fish; Main Course; Skillet; Freeze or Refrigerate; Boil/Simmer;
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