Escoveitch fish and festival

From: Market Kitchen

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Collin Brown’s recipe for fried fish and cornmeal fritters is a traditional Caribbean method of cooking

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Ingredients

For the festival

  • 250g self-raising flour
  • 75g cornmeal
  • 75g Sugar
  • 2 tsp Salt
  • 2 tsp Baking powder
  • vegetable oil, for deep-frying

For the escoveitch fish

  • 1 x 200 g Snapper
  • 1 tsp Salt
  • 1 tsp black pepper
  • 1 tsp all-purpose seasoning
  • 1 Onion, chopped
  • 1 each of red, yellow and green pepper, chopped
  • 1 Carrot, peeled and chopped
  • 1 cho-cho, chopped
  • 1/2 Scotch bonnet pepper, finely diced
  • 3 tbsp vinegar
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Method

1. For the festival: Mix all ingredients in a bowl until the mixture forms a dough. Break into small pieces with your hands and deep-fry in vegetable oil.

2. For the fish: Season the fish with salt, pepper and all-purpose seasoning. Heat a frying pan with the oil and fry for 3 min on each side, until the fish is cooked through. Transfer to a plate to rest.

3. Return the pan to the heat and lightly fry the rest of the ingredients, finishing with the vinegar. Season to taste with salt and pepper and pile onto the plate with the fish.

4. Serve with the festival.

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