Escovitch Fish
Fried fish with spicy escovitch sauce
Servings: 3
Cost: £10
Equipment
- Frying Pan
- Serving Dish
- Chopping Board
- Sharp knife
- Spoon
Ingredients
- 3 Red Bream
- 1 Lime Juice
- 2 tbsp Frank&Co Fish Seasonin’ Rub
- 1 tsp Sea Salt
- Rapeseed Oil For shallow frying
Escovitch Liquor
- 1 Large Onion Sliced
- 1 Red Bell Pepper Sliced
- 1 Green Bell Pepper Sliced
- 2 tbsp Frank&Co Escovitch Pickle
- 75 ml White Wine Vinegar
- 1 tsp Rapeseed Oil
Seasoned Flour
- 250g Plain Flour
- 2 tbsp Frank&Co Fish Seasonin’
- ½ tsp Sea Salt
Instructions
Method
- Clean and wash fish. Score the fish 3 times on each side with a sharp knife and place on a plate.
- Drizzle with freshly squeezed lime juice and sprinkle with fish seasonin’ and salt on each side of the fish and leave to for ½ hour.
- Mix all the ingredients for the escovitch sauce in a bowl and set aside.
- Mix the flour, fish seasonin’ and salt on a plate.
- Dust the fish in the flour mixture and shake off any excess before frying.
- Pour oil in a heavy based frying pan so it is approximately 1cm deep for shallow frying. Heat the oil until it is around 180°c.
- Fry the fish for 5 minutes on each side, until golden brown. Remove from the pan and place on a paper towel to soak up any excess oil.
- Strain the escovitch vegetable mixture through a sieve and reserve vinegar. In a clean frying pan heat 1 tsp oil. Add the vegetable mixture and cook on a low to medium heat for 5-7 minutes. Reduce the heat to low, then add the reserved vinegar cover and cook for a further 3 minutes.
- Place the fried fish in a serving dish and pour the hot vegetable mixture over the fish.