Crisp fish, pickle on top, tamarind on the crust. A Gulfport plate you can fry at home.
Serves: 2, or 4 as part of a spread
Time: 35 minutes
Escovitch is already a method people recognize: fry, then pickle. This recipe is about where the bottle goes. Tamarind Scotch Bonnet goes on after the oil — over the hot crust, under the onion and pepper — not in the fryer and not in the pickle pot.
What you need
- Snapper, whole or filleted, seasoned and floured the way you fry fish
- Oil for frying
- Your escovitch pickle — onion, carrot, pepper, vinegar
- 3 tbsp Hot Tings Tamarind Scotch Bonnet
- 1 lime
Directions
- Fry the fish until the crust is gold. Drain on a rack, not on paper, so the crust stays crisp.
- Spoon Tamarind Scotch Bonnet over the hot crust. Pile the pickle on top. Squeeze the lime over everything.
- Serve right away. Do not put the fish back in bubbling sauce. The crunch is the point.
Get the bottle
Shop Tamarind Scotch Bonnet online. Get your Escovitch Snapper at Island Flavors and Tings, 1411 49th St S, Gulfport, FL, then take the bottle home.
Fine heat. Island bred. #PutaTingOnIt
