🏝️ Caribbean

Snapper Escovitch

Name: Snapper Escovitch
Prep time: 18 min
Cook time: 2 min
Total time: 20 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 1 Carrot; 150 g Breadcrumbs; 150 ml Apple Cider Vinegar; 1 tsp Allspice; 1 Scotch Bonnet Pepper; 2 whole Snapper

🏝️ Caribbean

Fried snapper pickled hot with escovitch vegetables — sweet, sour, fiery. 20 minutes of mostly hands-off cooking.

Prep 18 min Cook 2 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Carrot1
Breadcrumbs150 g
Apple Cider Vinegar150 ml
Allspice1 tsp
Scotch Bonnet Pepper1
Snapper2 whole

Optional extras

Fresh Thymehandful, to finish

Instructions

1
Pat the snapper dry and season with the allspice and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the snapper in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with fresh cilantro scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: Oven Roasted Fish// Grilled Red Snapper with Escovitch Pickle · on YouTube