Escoveitch fish and festival

Collin Browns recipe for fried fish and cornmeal fritters is a traditional Caribbean method of cooking
Escoveitch fish and festival
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the festival

  • 250 g self-raising flour
  • 75 g cornmeal
  • 75 g 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

Tips and Suggestions

Cho-cho is a Caribbean vegetable than can be found in most Afro-Caribbean food stores. Its also known as chayote, vegetable pear or mango squash.


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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