Eskovic: fried snapper in Jamaican recipe - ReCiPes
Photos - Guy Fieri

Recipe author – (Guy Fieri) – TV presenter, restaurateur, culinary writer, co-owner of restaurants

Photo Eskovic: fried snapper in Jamaican

Eskovic is a popular fried fish in Jamaica, most often snapper, which when served is served with a special vinegar dressing with carrots, onions and hot Caribbean pepper. Snapper cooks whole. The fish is pre-rubbed with a mixture of spices for seafood and it is advisable to leave it for some time to marinate. If you want, you can cook the fish in batter by adding a mixture of spices directly to the batter. In any case, after frying it will turn out crispy and spicy on the outside, and inside it is very juicy. Pour the escovic dressing and enjoy.

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Time: 30 minutes.
Complexity: easy
Servings: 4

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Fish

  • 1 whole snapper
  • 2 tbsp. l seafood seasonings, recipe see below
  • Batter for fish, optional
  • Vegetable oil, for deep fat
  • Dressing, for serving, see recipe below

Seasoning for seafood

  • 2 tbsp. l ground allspice
  • 1 tbsp. l adobo powder
  • 1 tbsp. l paprika
  • 1 tbsp. l garlic powder
  • 1 tbsp. l onion powder
  • 0.5 tbsp. l cayenne pepper
  • 1 tbsp. l sea ​​salt
  • 2 tbsp. l ground black pepper
  • 1 tbsp. l ground white pepper
  • 2 – 3 tsp. extra virgin olive oil

Gas station eskovic

  • 1 tbsp. white vinegar
  • 1 tbsp. l Sahara
  • 6 – 8 allspice peas
  • Sea salt
  • 30 gr carrots, grated or chopped into thin strips
  • 30 gr sweet white or red onion, thinly sliced
  • 4 – 5 pods of Caribbean red pepper (scotch bonnet), chopped
  • 1 sprig of fresh thyme



Recipe preparation:

  1. Heat the oil in a deep fryer or cast-iron skillet to 175 ° C.
  2. Make cuts on the fish on both sides. Grate seafood inside and out. Dip in batter if using it (see Note).
  3. Deep-fry the fish until the skin or batter becomes crispy, 10-12 minutes. Serve with dressing.

    Seasoning for seafood: In a food processor, mix allspice, adobo, paprika, garlic powder, onion powder, cayenne pepper, salt, black and white pepper. Add olive oil and beat until the mixture turns saturated red, for about 45 seconds.

  4. Gas station eskovic

    Mix in a pan vinegar with 3 tbsp. water. Add sugar, allspice and 1 tbsp. l salt. Bring to a boil and cook for 5 minutes. Add carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables brew a little in the hot liquid (they should remain crispy).

    Note

    If you use a batter for fish, you can add seasoning to it. If time permits, pickle the whole fish for at least an hour, and the fillet a little less (depending on size). Escovic is constantly used in homes in the Caribbean. In different regions and even families, her recipe varies. Dressing is usually bottled or glass jars or another container and used as a sauce or sprinkled on fried, baked or steamed seafood.

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