Jamaican Escovitch Fish 🐠

Méthode

1. 1

   Rub fish inside and out with the marinade; rest at least 30 minutes, ideally two hours. Scorch the lime before it fries — a long bath cooks the flesh.

2. 2

   Boil the sauce vegetables with vinegar, water, sugar and spices for 10 minutes — they should soften but keep bite. Set aside completely; escovitch goes cold onto hot fish.

3. 3

   Pat fish very dry, dust lightly with flour if you like a glassy crust, and deep-fry at 180 °C: about 4 minutes a side for whole fish, until the fins are crisp enough to snap.

4. 4

   Drain hard. Lay the fish on a plate and smother with the cold escovitch slaw, pouring the liquid over every inch.

5. 5

   Eat within minutes — the crisp is on a countdown. In Kingston the ritual is the fish shop, a paper plate, and standing up.