No self-respecting West Indian will overlook the deliciousness of this fantastic dish, which takes its parentage from the Spanish “Pescado en Escabeche” - fried fish with pickled or Escovitch vinaigrette dressing!! Scott’s Cove or Howie’s bar YS Falls in Jamaica, provides the most amazing roadside fried fish, you could literally eat your fingers!! For the best ‘sharing’ results, you will need around 2 – 2kg (4/5Ib ) of fresh (salt-water) fish. Get your fishmonger to remove scales and fins, otherwise you will hear the voice of your good Lady when she sees fish scales on the sink tiles!! Freshwater fish does not work well as it is often quite delicate, so stick with continental Red Bream, Red Mullet (Goatfish), Red Snappers, Coley, Parrot Fish, Hake, Yellow Tail, etc.  I used Hake, Coley, Goatfish and Red Bream (Headless Red).  Your fishmonger should slice across the body of the larger fish in ½” slices. Smaller fish can be fried whole with heads on, though you can remove them if you prefer.

 Ingredients

• 4/5Ib of Fresh Fish;
• 5 Cloves Garlic;
• Coarse Black Pepper;
• 4  Allspice  Berries  (finely ground);
• Sea-salt;
• Bushy sprigs of Thyme;
• 2 whole Lime/lemons;
•  ½ to ¾ ltr of vegetable oil for deep frying.

Once fish has been prepared, slice lime/lemon and rub all over each piece of fish and wash in plenty of cold water, then drain well.  Season liberally with sea-salt, black pepper, finely chopped garlic, pimento and thyme. Ensure that seasoning goes inside the cavity of the fish.  You can use an all purpose (AP) seasoning if you like, but it can be high in salt, so use sparingly if you choose to do so and a little less sea-salt. Leave fish marinating in a large seasoning bowl for 2-3hrs before frying.

Escovitch Dressing 

• 3 Large Onions (sliced);
• 2 medium sized Scallion;
• 1 Red & 1 Green Sweet Pepper (de-seeded and julienned)
• 2 Whole Scotch Bonnet (thinly sliced);
• 8 fingers of Ockra (tail-ended and medium sliced);
• 6 Tablespoons of Red Wine Vinegar;
• Chow-Chow (Chayote), de-seed, skin and sliced;
• 4 Pimento Berries (leave whole).

Once fish has been marinated and soaked seasoning for the fullness of time, prepare a large frying pan (dutch pot or wok for best results), with sufficient vegetable oil for deep frying.  Heat oil until very hot! Drop a small piece of onion into oil to test temperature, onion will immediately rise to top when oil is at right temp. Carefully add each piece of fish (oil will immediately bubble up, so be prepared with lid to stop spattering hot oil. You should be able to fry 3-4 pieces at a time, turn fish when browned on one side to ensure even frying. Fry until crispy, then take out and place on kitchen towel to drain off excess-oil. When last piece of fish has been fried, place in roasting tin or large dish for attractive display.

For the dressing, place all ingredients in saucepan with vinegar, apart from Okra.  Okra contains large amount of pectin and can become slimy, so best to stir-fry in a little olive oil with coarse black pepper and garlic.  Bring vinegar to boil and steam under gentle heat about 5mins, or until onions, fruit and other vegetables wilt.  Once ready pour dressing all over fried fish and once cooled cover with Ockra.

If prepared for an Easter Good Friday, family and friends will aid its rapid disappearance!!  Serve every member of your family with hardough bread , if not, they will be very, very upset!  Comer bien!