When I was a little girl I was taught how to eat a whole entire fried fish by myself with bones and everything. In Jamaica there is a beach called Hellshire. This beach is known through out the entire island and loved by all natives and foreigners. You see the reason why Hellshire is so loved is because of its food. But not just any food, here there is a specialty… Fried Fish, but not just any kind of fried fish– Escovitch Fried Fish.
From the time you park your car and walk to set yourself up on the beach you have to go through a little hut, now there are many on the beach, but this one particular one we always went through had Red Snappers the size of my head, and at 5-6 years old you already know that’s pretty big. 🙂 I spent my summers in Jamaican and each time my family and I would go to the beach for some fish. Once you walk in to the hut, you not only get to choose the fish you want but you you watch them cook it and then they serve it to you with a HOT HOT HOT Escovitch Sauce and plenty of festival.
There is nothing sweeter in this world then fresh fried fish, and hot festival being served to you while your feet are in the sand and you are looking at the beautiful blue ocean.
That moment is what we call bliss!!!
The beauty of this recipe is that it is so easy to recreate and make at home… bring a little island to your life!
I have the pleasure of being able to find a local fish store here in Orlando.
This place is awesome because they not only clean the fish but scale and cut it also. Less work for me… 🙂
After washing and drying the fish use a sharp knife and cut a couple slits across the belly of the fish. Season the fish with salt and ground black pepper.
In a skillet (cast iron works best), heat the vegetable oil to 375 degrees Fahrenheit. Pan-fry the fish on one side for about 4 to 5 minutes.
Flip to other side and repeat for another 4-5 minutes, or until browned and crisp.
Remove the fish and place on paper towels to drain.
While the fish is cooling make the sauce.
On medium-high heat, add in a saucepan the julienne onions, green pepper, scotch bonnet, garlic, and carrots. Next add the rest of the sauce ingredients.
Bring to a simmer for 5-10 minutes, or until the onions and bell peppers become tender.
Remove the saucepan from the heat and allow the marinade to cool off.
Poor the cooled marinade over the fish and serve.
Enjoy and see you next time!
Sharing and demonstrating my Love for food and to showcase different meals I have come across either through word of mouth, research, or coming up on my own. Introducing a community for all types of people who have the same passion as me, Food.