Jamaican Escoveitch Fish

Name: Jamaican Escoveitch Fish
Yield: Serves 8
Cuisine: Jamaica
Ingredients: 3 tbsp sunflower, groundnut (peanut) or olive oil; 3 tbsp sunflower, groundnut (peanut) or olive oil; 3 tbsp sunflower, groundnut (peanut) or olive oil; 7 fl oz / 200 ml vinegar; 3 chillies; 2 onions; 2 chayotes or courgettes; 2 chayotes or courgettes; 12 allspice berries; 3 tbsp sunflower, groundnut (peanut) or olive oil; freshly ground black pepper; oil for deep-frying; 2 limes; salt; 8 sardines, small mackerel or herrings, cleaned and gutted; 8 sardines, small mackerel or herrings, cleaned and gutted; 8 sardines, small mackerel or herrings, cleaned and gutted

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is traditionally served for breakfast on Sunday morning. Prepare the day before it is required.

Ingredients

8 sardines, small mackerel or herrings, cleaned and gutted
2 limes
salt
freshly gr

Americas
Jamaica
Side dish
Pescatarian
Caribbean
Breakfast
Gluten-free

Method

Rub the fish with the juice of the two limes, salt and pepper. Fry in deep hot oil until brown, then drain on kitchen paper and arrange in a serving dish. Cut the chayotes or courgettes into 2 in / 5 cm. b