Name: Escoveitch Fish
Cuisine: Americas
Ingredients: salt and pepper, to taste; 1 lime, cut in half; 1 kg/2 lb whole fresh snapper, scaled, gutted and cleaned, or snapper steaks or fillets; vegetable oil, for frying; 50 g/½ cup flour, for coating; 1 chocho (christophene) or cucumber, cut into strips; 2 scotch bonnet peppers, thinly sliced and de-seeded (optional); 2 onions, sliced; 180 ml/6 oz jar Walkerswood Escoveitch Pickle Sauce

Preparation info

Difficulty
Easy

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

This tangy, pickled fish dish tends to fail into three categories – breakfast, lunch or cocktail snacks – and it will be eaten hot, cold or at room temperature at any of these times. It keeps very well unrefrigerated and is quite often taken on journeys, including overseas. Customs officers in London, New York, Miami and Toronto are quite familiar with this foil-wrapped gift for family away from home! (Escoveitch.)

Ingredients

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Ingredients

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