Fried King Fish with Escoveitch Dressing
Total Time
Frying king fish is very easy. It takes no more than 4 to 5 minutes on each side and you’re done!
Frying king fish is very easy. It takes no more than 4 to 5 minutes on each side and you’re done! If possible, buy center pieces of king fish. It’s the best part of the fish. Because it’s a firm fish like halibut or tuna you don’t need to use flour in your seasonings. You’ll find that at the right temperature it won’t stick to the pan and will hold together, so flour isn’t needed like when frying delicate fish like snapper and parrot fish.
I especially like to finish my fried king fish with escovitch dressing, but it’s quick and delicious all on its own.
Jamaican Fried King Fish
Ingredients
- King Fish
- Salt
- Black Pepper
- Cooking Oil
Escoveitch Dressing Recipe
- ½ each green and red bell pepper, julienned
- 1 carrot julienned
- 1 small onion sliced in rings
- 3 Tbsp cooking oil you can use leftover oil from frying fish
- 2/3 cup vinegar
- 10 pimento berries / whole allspice optional
- ½ tsp salt
- 1 tsp hot pepper sauce
- ½ scotch bonnet pepper seed removed and chopped
Instructions
- Wash fish with water and some lemon juice or vinegar
- Pat fish dry with a tea towel or paper towel. It is important that it is dry so that there is no water when frying. Excess water will cause the hot oil to pop or splatter
- Season fish liberally with salt and black pepper and refrigerator for about 1 hour
- In a deep frying pan heat a liberal amount of cooking oil on High. When frying the fish should be half immersed in the oil.
- Fry fish for 4 to 5 minutes on each side; drain on paper towel.
Escoveitch Dressing
- Cut and chop vegetables and put aside.
- Put vinegar and oil into a saucepan and bring to a boil
- Add carrots and let simmer for about a minute
- Add pimento seeds, if using, salt and pepper sauce
- Add red and green bell peppers a simmer for a minute
- Add onion and simmer for about 5 minutes or until the onion is transparent
- Add scotch bonnet pepper and stir
- Place fish into serving dish and spoon dressing on top
Notes
Leave a Review
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This is my go to recipe, it’s so good. I add Jamaican pimento seeds during the seasoning.
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Absolutely love love love this dish, it’s the best. Even my extremely fussy 11 year old loves it…and that’s saying something!!!
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Tasted so good! Replacements since recommended n/a: green split peas-worked well, Chicken Better Than Bouillon and vegetable stock, other hot peppers. Took a long time to prep but worth it!
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It was delicious I increased the amount of ingredients because I did it for a restaurant came out 👌
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Simply delicious
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love it ,easy to make
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Delicious and I make it all the time now.
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I make it at least once a week
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I love this recipe! I added culantro/shadow Benny and small dumplings also. Delicious. Thank you for sharing.
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Thank you for sharing, this has become one of my favourite go to recipes.