Entree: Antigua and Barbuda – Central Culinary Region – Escovitch Fish (Whole fried fish topped with a spicy pickled pepper and onion vinegar sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 whole red snapper, cleaned, scaled, gutted, approx. 1.25 lb (567 g) each usable weight
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to season fish
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) ground turmeric (optional, for color)
- 2 cups (480 ml) vegetable oil for frying
- 1 tbsp (15 ml) vegetable oil (for sauce)
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 1 medium carrot, julienned (about 3 oz (85 g))
- 2 scallions, sliced into 1-inch (2.5 cm) pieces (about 1 oz (30 g))
- 1–2 Scotch bonnet or habanero peppers, thinly sliced (use whole if you prefer less heat)
- 1 tsp (2 g) pimento (allspice) berries, crushed lightly
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- 1/3 cup (80 ml) white vinegar
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) granulated sugar
- Additional salt and black pepper to taste

Show original ingredient measurements

- 2 whole red snapper, cleaned, scaled, gutted, approx. 1.25 lb (567 g) each usable weight
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to season fish
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (1.5 g) ground turmeric (optional, for color)
- 2 cups (480 ml) vegetable oil for frying
- 1 tbsp (15 ml) vegetable oil (for sauce)
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 medium carrot, julienned (about 3 oz / 85 g)
- 2 scallions, sliced into 1-inch (2.5 cm) pieces (about 1 oz / 30 g)
- 1–2 Scotch bonnet or habanero peppers, thinly sliced (use whole if you prefer less heat)
- 1 tsp (2 g) pimento (allspice) berries, crushed lightly
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- 1/3 cup (80 ml) white vinegar
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) granulated sugar
- Additional salt and black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse whole fish and pat dry thoroughly with paper towels. Make 3–4 diagonal slashes on each side of the fish to help it cook evenly. Season inside and out with salt and pepper.
2. Combine flour, 1 tsp (5 ml) salt, black pepper, and turmeric (if using) on a large plate. Dredge each fish lightly in the seasoned flour, shaking off excess.
3. Heat 2 cups (480 ml) vegetable oil in a large heavy skillet or deep fryer to 350°F (175°C). Carefully add the fish and fry 5–7 minutes per side, depending on thickness, until skin is crisp and flesh is opaque and flakes easily. Transfer to a wire rack or paper towels to drain.
4. While the fish is frying, make the escovitch sauce: heat 1 tbsp (15 ml) vegetable oil in a small skillet over medium heat. Add sliced onions, julienned carrot, scallions, and sliced Scotch bonnet; sauté 2–3 minutes until just softened.
5. Stir in crushed pimento berries and thyme, then add vinegar, water, lime juice, and sugar. Bring to a gentle simmer and cook 1–2 minutes to marry flavors. Taste and adjust salt and pepper; sauce should be tangy, slightly sweet, and spicy.
6. Place fried fish on a serving platter and spoon the hot escovitch sauce evenly over the fish, making sure vegetables are distributed on top. Allow fish to rest 10 minutes so the flavors penetrate, then serve with rice, fried plantains, or provision.

1. Rinse whole fish and pat dry thoroughly with paper towels. Make 3–4 diagonal slashes on each side of the fish to help it cook evenly. Season inside and out with salt and pepper.
2. Combine flour, 1 tsp salt, black pepper, and turmeric (if using) on a large plate. Dredge each fish lightly in the seasoned flour, shaking off excess.
3. Heat 2 cups (480 ml) vegetable oil in a large heavy skillet or deep fryer to 350°F (175°C). Carefully add the fish and fry 5–7 minutes per side, depending on thickness, until skin is crisp and flesh is opaque and flakes easily. Transfer to a wire rack or paper towels to drain.
4. While the fish is frying, make the escovitch sauce: heat 1 tbsp (15 ml) vegetable oil in a small skillet over medium heat. Add sliced onions, julienned carrot, scallions, and sliced Scotch bonnet; sauté 2–3 minutes until just softened.
5. Stir in crushed pimento berries and thyme, then add vinegar, water, lime juice, and sugar. Bring to a gentle simmer and cook 1–2 minutes to marry flavors. Taste and adjust salt and pepper; sauce should be tangy, slightly sweet, and spicy.
6. Place fried fish on a serving platter and spoon the hot escovitch sauce evenly over the fish, making sure vegetables are distributed on top. Allow fish to rest 10 minutes so the flavors penetrate, then serve with rice, fried plantains, or provision.