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   Tuesday, October 27, 2020 

European Union United Kingdom Cayman Islands ESCOVEITCH Fish



Submitted by:
Honorary Consul

Country: Cayman Islands


This is common to both Jamaica and the Cayman Islands.

3 lbs small fish (snapper)or cut up large fish
cup lime juice
1/4 cup flour, seasoned with salt and pepper
Enough oil for frying
The escoveitch
1.1/2 cup white vinegar
2 cup water
salt to taste, Tsp sugar
1 cup strips of carrot and chocho
1 hot Large Scotch Bonnet pepper cut up,
1 large onion, cut in rings
6 pimento (allspice)


wash fish, in lime Juice and 1 cup water to reduce fish smell. Dust fish with flour mixture and fry crisp. put aside.
Boil 1 cup, water, vinegar, sugar and salt. Add the remaining ingredients and bring to a boil . Pour sauce over fish in a covered dish and leave to marinate in the refrigerator 4-24 hours before serving.


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