Entree: Cayman Islands – Central Culinary Region – Escovitch Fish (Crisply fried whole fish topped with a hot vinegar-based pickled pepper and vegetable dressing)

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 25 min

Cook 14 min

Additional 10 min

Total 50 min

Ingredients

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

- 4 whole red snapper, approx. 1 lb (450 g) each, cleaned and scaled
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground allspice
- 2 tbsp (30 ml) lime juice
- 4 cups (960 ml) vegetable oil for frying
- 1 cup (240 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) granulated sugar
- 1 tsp (2 g) whole pimento (allspice) slightly crushed
- 1 medium onion, thinly sliced, approx. 5 1/4 oz (150 g)
- 1 large carrot, julienned, approx. 3 1/2 oz (100 g)
- 1 green bell pepper, thinly sliced, approx. 5 1/4 oz (150 g)
- 1 scotch bonnet pepper, thinly sliced (leave seeds for more heat)
- 4 sprigs fresh thyme
- 2 limes, cut into wedges, for serving

Show original ingredient measurements

- 4 whole red snapper, approx. 1 lb (450 g) each, cleaned and scaled
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground allspice
- 2 tbsp (30 ml) lime juice
- 4 cups (960 ml) vegetable oil for frying
- 1 cup (240 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) granulated sugar
- 1 tsp (2 g) whole pimento (allspice) slightly crushed
- 1 medium onion, thinly sliced, approx. 150 g
- 1 large carrot, julienned, approx. 100 g
- 1 green bell pepper, thinly sliced, approx. 150 g
- 1 scotch bonnet pepper, thinly sliced (leave seeds for more heat)
- 4 sprigs fresh thyme
- 2 limes, cut into wedges, for serving

Instructions

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

1. Rinse and pat the fish dry. Score each side with 3 shallow diagonal cuts. Rub inside and out with 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper, and 1 tbsp (15 ml) lime juice; let sit 10–15 minutes.
2. Combine flour, remaining salt, remaining black pepper, and ground allspice on a shallow plate. Dredge the fish lightly in the seasoned flour, shaking off excess.
3. Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until shimmering (about 350°F/175°C). Fry the fish in batches if needed, 5–7 minutes per side depending on thickness, until golden brown and cooked through. Transfer to a rack or paper towels to drain.
4. While fish fry, make the escovitch dressing: in a small saucepan combine vinegar, water, sugar, and crushed pimento. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.
5. Add the sliced onion, julienned carrot, bell pepper, scotch bonnet slices, and thyme to the simmering vinegar mixture. Cook 1–2 minutes just to soften the vegetables without losing their bite, then remove from heat and let cool slightly.
6. Arrange fried fish on a serving platter. Spoon the warm vinegar-vegetable dressing over each fish, making sure vegetables and some liquid cover the fish. Let rest 5–10 minutes to infuse flavors.
7. Garnish with lime wedges and additional thyme sprigs. Serve immediately with rice, fried plantain, or boiled provisions if desired.

1. Rinse and pat the fish dry. Score each side with 3 shallow diagonal cuts. Rub inside and out with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lime juice; let sit 10–15 minutes.
2. Combine flour, remaining salt, remaining black pepper, and ground allspice on a shallow plate. Dredge the fish lightly in the seasoned flour, shaking off excess.
3. Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until shimmering (about 350°F/175°C). Fry the fish in batches if needed, 5–7 minutes per side depending on thickness, until golden brown and cooked through. Transfer to a rack or paper towels to drain.
4. While fish fry, make the escovitch dressing: in a small saucepan combine vinegar, water, sugar, and crushed pimento. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.
5. Add the sliced onion, julienned carrot, bell pepper, scotch bonnet slices, and thyme to the simmering vinegar mixture. Cook 1–2 minutes just to soften the vegetables without losing their bite, then remove from heat and let cool slightly.
6. Arrange fried fish on a serving platter. Spoon the warm vinegar-vegetable dressing over each fish, making sure vegetables and some liquid cover the fish. Let rest 5–10 minutes to infuse flavors.
7. Garnish with lime wedges and additional thyme sprigs. Serve immediately with rice, fried plantain, or boiled provisions if desired.