Fried Fish With Carrot Escovitch Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JAMAICAN ESCOVITCH FISH RECIPE



Jamaican Escovitch fish recipe image

Learn how to prepare Jamaican ecovitch fish recipe with these easy to follow directions.

Provided by Lesa

Categories     Main Course

Number Of Ingredients 12

2 lbs Fresh fish
1 tsp Salt
1 tsp Black pepper
1 tbsp Brown sugar
4 Garlic cloves
2 Medium onions (Slice thin)
1 Large carrot (Cut into thin strips)
4 Scotch bonnet pepper (De-seed two and slice. Leave the other two whole)
10 Pimentos berries (allspice)
2 oz Apple cider Vinegar
Cooking Oil
1 Lime/lemon (To wash the fish)

Steps:

  • Wash the fish in water with the juice from the lime/lemon.
  • Drain away the excess water and dry the fish as much as possible, using kitchen paper roll helps a lot.
  • Mix mix the salt and black pepper together to make the fish seasoning.
  • Rub the seasoning all over and into the fish. Cut small deep gashes in each sides of the fish and rub the seasoning into it.
  • To a frying pan, add about a ¼ cup of cooking oil, just enough to cover one side of the fish at a time (you are NOT deep frying the fish). Place on medium to high heat.
  • Cut the garlic cloves in half and drop them into the oil along with 5 grain of pimentos berries and who whole scotch bonnet pepper.
  • Once the oil is hot carefully place fish in. After 2-3 minutes turn the heat down to medium. Fry both sides of the fish until is crispy.
  • Pour away the oil in the frying leaving about 1 tbsp. On low heat, add the onion, the rest of the pimento berries, the slice scotch bonnet pepper, carrot strips and sauté for 2-3 minutes.
  • Add the vinegar and brown sugar, cook for another 2-3 minutes
  • Pour over the fried fish and leave to absorb the flavour.

Nutrition Facts : Calories 157 kcal, ServingSize 1 serving

ESCOVITCH SNAPPER



Escovitch Snapper image

Provided by Food Network

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 23

Vegetable oil, for deep-frying
1 whole snapper
2 tablespoons Ena's Seafood Spice Rub, recipe follows
Batter, for coating fish, optional
Escovitch Dressing, for serving, recipe follows
2 tablespoons ground pimento seed (allspice)
1 tablespoon adobo powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon cayenne
1 tablespoon sea salt
2 tablespoons ground black pepper
1 tablespoon ground white pepper
2 to 3 teaspoons extra-virgin olive oil
1 cup white vinegar
1 tablespoon sugar
6 to 8 pimento seeds (allspice)
Sea salt
1 ounce carrot, shaved or julienned
1 ounce sweet white or red onion, sliced
4 to 5 Scotch Bonnet peppers, chopped
1 sprig fresh thyme

Steps:

  • Heat the oil in a deep-fryer or cast-iron skillet to 350 degrees F.
  • Score the fish on both sides with a knife. Sprinkle inside and out with the Seafood Spice Rub. Coat in batter if using (see Cook's Note).
  • Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes.
  • Serve with Escovitch Dressing.
  • In a food processor, pulse together the pimento seeds, adobo, paprika, garlic powder, onion powder, cayenne, salt, black pepper and white pepper. Add the olive oil and process until the mixture has a deep red color, about 45 seconds.
  • Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm).

ESCOVITCH FISH



Escovitch Fish image

In Jamaica, escovitch is fish rubbed with garlic and allspice, shallow-fried until the skin crisps, then doused with hot vinegar, carrots, onions and wicked Scotch bonnets, all swirled together and bubbling. Leave the dish out at room temperature, the better for the vinegar to work its alchemy, creating not so much a sauce as sheer lushness. Francine Turone's mother would make escovitch in the morning and let it sit all day on the counter, the flavors intensifying with each hour. Come dinnertime, little effort was required beyond putting out plates - which makes it ideal, Ms. Turone says, when cooking for friends: "You can make it and then go away." Her version allows for boneless fillets instead of the traditional whole fish, and includes an unexpected ingredient, raisins, inspired by travels with her Italian husband and transposed from a Venetian snack of deep-fried sardines in vinegar.

Provided by Ligaya Mishan

Categories     seafood, main course

Time 30m

Yield 6 servings

Number Of Ingredients 19

2 pounds skin-on fish fillets from any light, sweet white-fleshed fish, such as black bass (see Tip), 1/2 to 1-inch thick
1/2 lime or lemon
1 1/4 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice or 5 whole allspice berries (see Tip)
1 cup all-purpose flour
Canola or other neutral oil, for frying
2 to 3 garlic cloves, crushed
1 to 2 whole Scotch bonnet chiles or habaneros, depending on desired heat
1 medium sweet onion, thinly sliced
1 large carrot, cut into thin 2-inch-long matchsticks
1 small chayote, peeled, halved, seeded and thinly sliced lengthwise
1 to 2 Scotch bonnet chiles or habaneros, seeded (depending on desired heat) and sliced
2 teaspoons whole allspice berries (optional; see Tip)
1/2 cup distilled white vinegar
1 tablespoon golden raisins, chopped (optional)
Good, crusty bread, such as sourdough or ciabatta

Steps:

  • Make the fish: Set the fish on a paper towel-lined baking sheet. Rub the cut lime all over the fish. Let the fish drain on the paper towels, then pat thoroughly dry.
  • In a small bowl, combine the salt, black pepper, garlic powder, onion powder and ground allspice, if using. Take two-thirds of this seasoning and rub it all over the fish. If using thicker fillets, cut small slits on both sides and rub the seasoning into the slits. In a shallow dish, mix the remaining seasoning with the flour for dusting the fish later.
  • Heat a large skillet over medium-high. Add 1/2 inch of oil, just enough to fry one side of the fish at a time. (The fish should not be submerged in oil.) Add the garlic to the skillet, along with the chiles and whole allspice berries, if using.
  • Lightly coat the fish on both sides with the seasoned flour, shaking off any excess. When the oil is hot, carefully lay the fish in the pan skin side down, making sure to leave space between the fillets and working in batches if needed. Let cook for 2 to 3 minutes, then turn the fish over and cook for another 2 to 3 minutes, until the skin is crispy. The fish should be cooked only about 80 percent of the way through, as the residual heat will continue to cook it after it's removed from the pan.
  • Set the cooked fish skin side up in a large rimmed dish that can fit all the fish without any overlap. Keep the dish close to the stove.
  • Make the topping: Pour all the oil and solids in the skillet into a bowl or measuring cup. Add 1 tablespoon of that oil to the skillet (discard the rest) and heat over medium-low. Add the onion, carrot, chayote, Scotch bonnets and allspice berries, if using. Cook, stirring often, for 2 to 3 minutes. Don't let the vegetables get too soft; they should still have a little bite to them.
  • Raise the heat to high, and add the vinegar and chopped raisins, if using. Working quickly before the vinegar reduces completely, swirl the pan to tumble together the ingredients and then carefully pour the hot bubbling mixture evenly over the fish. It should not swamp the fish, but reach only about a quarter of the way up the sides. Immediately and tightly cover the dish with foil.
  • Leave the dish on the counter out of direct sunlight for at least an hour or up to 12 hours, so the fish has time to absorb all the flavors. (It gets better the longer it sits.) Do not refrigerate before serving: The fish is meant to be eaten at room temperature. Serve with the bread for mopping up the sauce. Leftovers may be refrigerated overnight and gently reheated in a pan over low heat to loosen the sauce.

FRIED FISH



Fried Fish image

For a crowd-pleasing dinner, replace half the fish fillets with large peeled shrimp: Dip them in batter first, then in panko before frying.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 9

8 cups safflower or other neutral-flavored oil
3/4 cup plus 3 tablespoons unbleached all-purpose flour
3/4 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 teaspoons baking powder
1 1/2 cups club soda or seltzer
3 pounds skinless freshwater fish fillets (1/2 to 1 inch thick), such as trout, perch, or walleye, cut into 2-inch pieces
Potato rolls, sliced tomatoes, pickles, potato chips, and lemon wedges, for serving
Tartar Sauce with Pickled Jalapenos, for serving

Steps:

  • Heat oil in a large, heavy pot (preferably cast iron) to 365 degrees. In a medium bowl, whisk together flour, cornstarch, 1 teaspoon salt, and baking powder. Gently whisk in club soda; do not overmix (there may be some lumps). Let stand 15 minutes.
  • Pat fish very dry; season with salt and pepper. Working with a few pieces at a time, dip fish in batter, then transfer directly to hot oil with tongs. Cook until crisp and golden brown all over, about 3 minutes. (Be sure to keep oil temperature between 345 degrees and 365 degrees.) Transfer to paper towels to drain. Serve fish hot on rolls, with tomatoes, pickles, chips, and tartar sauce, and lemon wedges alongside.

THROWDOWN'S FISH ESCOVITCH



Throwdown's Fish Escovitch image

Provided by Bobby Flay

Categories     main-dish

Time 4h40m

Yield 4 servings

Number Of Ingredients 22

1 large red onion, thinly sliced and rings separated
1 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons chopped fresh thyme leaves
4 cups fresh orange juice
1 habanero or Scotch Bonnet
6 whole allspice berries
2 teaspoons grated orange zest
White wine vinegar
Salt and freshly ground black pepper
Honey, to taste, optional
1 cup extra-virgin olive oil
1/2 cup freshly chopped basil leaves
Salt and freshly ground black pepper
1 cup rice flour
Salt and freshly ground black pepper
1 cup water
Peanut oil or canola oil
2 pounds pink snapper skin-on fillets, cut into 2-inch strips
Fresh basil leaves, for garnish

Steps:

  • Bring a small pot of salted water to a boil, add the onions, cook for 1 minute and drain well. Transfer to a bowl.
  • Combine the vinegar, sugar, salt and pepper in a small saucepan and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat, let cool slightly then pour the mixture over the onions. Cover and refrigerate for at least 4 hours. Stir in thyme before serving.
  • Put the orange juice in a medium nonreactive saucepan and bring to a boil. Using a paring knife, make a small slit in the center of the habanero and add to the orange juice along with the allspice berries. Cook until thickened and reduced to about 1 cup. Strain into a bowl and let cool slightly. Add the zest and vinegar and season with salt, pepper and honey, to taste, if needed.
  • Combine the oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper.
  • Whisk together the flour, salt, pepper and enough water to make a batter with the consistency of crepe batter. Let sit 5 minutes.
  • Heat 2-inches of oil in a medium high-sided saute pan over high heat until it begins to shimmer. Put the flour in a large shallow bowl and season with salt and pepper. Season the fish with salt and pepper and dredged lightly in the flour, tapping off excess. Dip the fish in the batter and let excess drip off. Fry until golden brown. Drain on paper towels. Transfer to a platter, drizzle with the vinegar sauce and basil oil and top with some of the pickled red onions. Garnish with basil leaves.

More about "fried fish with carrot escovitch recipes"

FRIED FISH WITH CARROT ESCOVITCH RECIPE - COOKING CHANNEL
fried-fish-with-carrot-escovitch-recipe-cooking-channel image
Web Aug 14, 2013 For the fried fish: Fill a wide, straight-sided pan or Dutch oven with about 2 inches of oil and heat the oil to 400 degrees F. Add …
From cookingchanneltv.com
Category Main-Dish
Calories 967 per serving


JAMAICAN ESCOVITCH FISH - THE SEASONED SKILLET
jamaican-escovitch-fish-the-seasoned-skillet image
Web Jun 14, 2020 June 14, 2020 (Last Updated: August 11, 2022) Jamaican Escovitch Fish is a quick and easy Caribbean fried fish recipe. It’s …
From seasonedskilletblog.com
5/5 (2)
Total Time 38 mins


BONELESS ESCOVITCH FRIED FISH - ORIGINAL FLAVA
boneless-escovitch-fried-fish-original-flava image
Web Boneless Escovitch fish. 1lb Cod fillet/ Haddock fillet; 1 Sliced Onion; ¼ cup sliced carrots; ¼ cup sliced mixed peppers; 5 spring onions; 2 cups flour; 2 beaten eggs; ¼ cup milk; 2 tbsp. Black pepper; 2tbsp All-purpose …
From originalflava.com


ESCOVITCH FISH - THAT GIRL COOKS HEALTHY
escovitch-fish-that-girl-cooks-healthy image
Web Apr 13, 2019 Escovitch Fish is a traditional and popular Jamaican seafood dish that consists of lightly seasoned and pan fried fish covered with a medley of bell peppers, onions and carrots in a vinaigrette …
From thatgirlcookshealthy.com


JAMAICAN ESCOVITCH FISH - JEHAN CAN COOK
jamaican-escovitch-fish-jehan-can-cook image
Web Sep 8, 2015 Deep fry fish over high heat. Place on a plate lined with paper towel to allow the oil to drain. To prepare the marinade place bell peppers, carrots, onion, clove, Jamaican pimento, white vinegar, thyme, sugar, ½ …
From jehancancook.com


ESCOVITCH FISH RECIPE - BBC FOOD
escovitch-fish-recipe-bbc-food image
Web Ingredients 1 red snapper, gutted and scaled with head and tail left on 1 tsp allspice seeds, ground to a fine powder 260ml/9½fl oz vegetable oil, for frying 300ml/10fl oz malt vinegar 1 large...
From bbc.co.uk


LEMONGRASS CHICKEN, SLOW-COOKED BEEF AND FRIED BANANAS: THREE …
Web 1 day ago To make the lemongrass chicken, mix the oyster sauce, sesame oil, fish sauce, sugar, lemongrass and garlic in a large bowl. Add the chicken and combine thoroughly to …
From theguardian.com


FISH FRY RECIPES | TASTE OF HOME
Web Feb 11, 2014 Fish Fry Recipes. Friday fish fries are a tradition in many parts of the country, especially during the Lenten season. Make your own fish fry with these recipes …
From tasteofhome.com


FRIED FISH RECIPES - BETTYCROCKER.COM
Web Trusted fried fish recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more.
From bettycrocker.com


FRIED FISH WITH CARROT ESCOVITCH – RECIPES NETWORK
Web Jul 12, 2014 3 carrots, peeled and julienned (about 2 cups) 3 scallions, greens only, thinly sliced on the bias; 1 Fresno chile, seeded and julienned; 1 red onion, thinly sliced; …
From recipenet.org


EASY FRIED FISH FILLET RECIPE - THE SPRUCE EATS
Web Jun 16, 2022 Don't let the simplicity of this tasty fried fish recipe fool you: The fillets fry up perfectly cooked inside, with a beautiful golden crust. Haddock and cod are two excellent …
From thespruceeats.com


FRIED FISH TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME
Web Jun 28, 2023 This fried fish taco recipe is easy to make for dinner any night of the week. Use cod, halibut, walleye or any flaky whitefish that can stand up to a good beer batter …
From tasteofhome.com


A COVETED RECIPE FROM JAMAICA IS FINALLY SHARED
Web Apr 20, 2022 This is fish rubbed with garlic and allspice, shallow-fried until the skin crisps, then doused with hot vinegar, carrots, onions and wicked Scotch bonnets, all swirled …
From nytimes.com


FRIED FISH WITH CARROT ESCOVITCH RECIPE | KELSEY NIXON | FOOD …
Web Get Fried Fish with Carrot Escovitch Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; Shows A-Z; …
From foodnetwork.cel30.sni.foodnetwork.com


JAMAICAN ESCOVITCH FISH RECIPE | COOK LIKE A JAMAICAN
Web Jan 13, 2012 Escovitch Dressing. Ingredients. ½ each, green and red bell pepper, julienned. 1 carrot, julienned. 1 small onion, sliced in rings. 3 Tbsp cooking oil (you can …
From cooklikeajamaican.com


FRIED FISH WITH CARROT ESCOVITCH RECIPE | KELSEY NIXON | COOKING …
Web Mix the cornstarch with the toasted spices. Sprinkle the fish with salt and lightly coat each fillet in the seasoned cornstarch. Slide the fish into the oil and fry until golden brown, 4 …
From cookingchanneltv.cel29.sni.foodnetwork.com


FRIED FISH WITH CARROT ESCOVITCH RECIPE | KELSEY NIXON | FOOD …
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com


Related Search