Entree: Antigua and Barbuda – Northern Culinary Region – Escovitch Fish (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 15 min

Cook 15 min

Additional 15 min

Total 45 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 and scaled, approx. 1.25 lb (570 g) each
- 1 cup (120 g) all-purpose flour for dredging
- 1 tsp (5 g) kosher salt, plus more to taste
- 3/4 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) vegetable oil for frying
- 1 medium onion, thinly sliced, about 4 oz (115 g)
- 1 small green bell pepper, thinly sliced, about 6 oz (170 g)
- 1 medium carrot, julienned, about 3 oz (85 g)
- 1–2 small Scotch bonnet or habanero peppers, thinly sliced (remove seeds for milder heat)
- 2 cloves garlic, thinly sliced (about 0.21 oz (6 g))
- 2 sprigs fresh thyme, leaves removed (about 1 tsp (1 g))
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) brown sugar
- 1/2 tsp (2.5 g) pimento (allspice) berries, crushed
- 2 tbsp (30 ml) vegetable oil (for sautéing vegetables)
- 1 lime, cut into wedges, for serving

Show original ingredient measurements

- 2 whole red snapper, cleaned and scaled, approx. 1.25 lb (570 g) each
- 1 cup (120 g) all-purpose flour for dredging
- 1 tsp (5 g) kosher salt, plus more to taste
- 3/4 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) vegetable oil for frying
- 1 medium onion, thinly sliced, about 4 oz (115 g)
- 1 small green bell pepper, thinly sliced, about 6 oz (170 g)
- 1 medium carrot, julienned, about 3 oz (85 g)
- 1–2 small Scotch bonnet or habanero peppers, thinly sliced (remove seeds for milder heat)
- 2 cloves garlic, thinly sliced (about 6 g)
- 2 sprigs fresh thyme, leaves removed (about 1 tsp / 1 g)
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) brown sugar
- 1/2 tsp (2.5 g) pimento (allspice) berries, crushed
- 2 tbsp (30 ml) vegetable oil (for sautéing vegetables)
- 1 lime, cut into wedges, for serving

Instructions

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

1. Rinse and pat whole fish dry. Make 3 diagonal shallow cuts on each side of the fish, season inside and out with 1 tsp (5 ml) kosher salt and 3/4 tsp (3.75 ml) black pepper. Dredge each fish lightly in flour, shaking off excess.
2. Heat 2 cups (480 ml) vegetable oil in a large deep skillet or fryer to 350°F (175°C). Fry each fish 5–8 minutes per side, depending on thickness, until golden brown and cooked through. Transfer to paper towels to drain.
3. While fish fry, heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add sliced garlic and sauté briefly until fragrant, then add onion, bell pepper, carrot, Scotch bonnet, and thyme. Sauté 2–3 minutes until vegetables begin to soften but retain color.
4. Stir in white vinegar, water, brown sugar, and crushed pimento berries. Bring to a simmer and cook 1–2 minutes to let flavors meld, then remove from heat.
5. Place fried fish on a serving platter and pour the hot vinegar-vegetable mixture evenly over the fish, ensuring some vegetables fall into the cavity and slashes. Let rest at room temperature 10–20 minutes to allow flavors to penetrate.
6. Serve Escovitch Fish warm or at room temperature with lime wedges and traditional starches such as boiled ground provisions or fried plantain.

1. Rinse and pat whole fish dry. Make 3 diagonal shallow cuts on each side of the fish, season inside and out with 1 tsp kosher salt and 3/4 tsp black pepper. Dredge each fish lightly in flour, shaking off excess.
2. Heat 2 cups vegetable oil in a large deep skillet or fryer to 350°F (175°C). Fry each fish 5–8 minutes per side, depending on thickness, until golden brown and cooked through. Transfer to paper towels to drain.
3. While fish fry, heat 2 tbsp vegetable oil in a skillet over medium heat. Add sliced garlic and sauté briefly until fragrant, then add onion, bell pepper, carrot, Scotch bonnet, and thyme. Sauté 2–3 minutes until vegetables begin to soften but retain color.
4. Stir in white vinegar, water, brown sugar, and crushed pimento berries. Bring to a simmer and cook 1–2 minutes to let flavors meld, then remove from heat.
5. Place fried fish on a serving platter and pour the hot vinegar-vegetable mixture evenly over the fish, ensuring some vegetables fall into the cavity and slashes. Let rest at room temperature 10–20 minutes to allow flavors to penetrate.
6. Serve Escovitch Fish warm or at room temperature with lime wedges and traditional starches such as boiled ground provisions or fried plantain.