UBS VIRTUAL Cooking Class: Jamaican Escovitch Fish

Please register for the virtual class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an VIRTUAL internal event for UBS employees only.

Escovitch Fish
Francine Turone

2 lbs skin on fish fillets from any light, white-fleshed fish, ½ - 1” thick
½ lime or lemon
1 ¼ tsp salt, plus more to taste
1 tsp ground black pepper, plus more to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp ground allspice
1 cup AP flour
canola or other neutral oil, for frying
2 – 3 cloves garlic, crushed
1 – 2 whole Scotch bonnet chilies or habaneros

For Topping and Serving
1 sweet onion, thinly sliced
1 carrot, julienned
1 small chayote, plelled, seeded and julienned
1 – 2 Scotch bonnet chilies or habaneros, sliced (and seeded, if desired)
2 tsp whole allspice berries
½ cup distilled white vinegar

1. Make the fish: Set the fish on a paper towel lined baking sheet,. Rub the cut lime or lemon all over the fish. Let drain and then pat dry.
2. In a small bowl. Combine the salt and spices and mix. Use 2/3 of the spice mixture to season the fish, and separately combine the remaining 1/3 of spices in a shallow bowl with the flour and mix well.
3. Heat a large skillet over medium high heat and add ½” of oil or just enough to go halfway up the fish fillets (you will fry one side at a time, not submerge the fish). Add the garlic and chilies to the skillet.
4. Lightly coat the fish on both sides with the seasoned flour, shaking off excess. When the oil is hot and shimmering, carefully lay the fish in the pan skin side down, making sure to leave space between the fillets (work in batches if needed). Cook for 2 – 4 minutes, until skin is crispy, then carefully turn fish over and cook other side for 2 – 4 minutes, depending on thickness.
5. Set the cooked fish skin side up in a large rimmed dish that can fit all the fish snugly in a single layer without overlap. Keep the dish close to the stove.
6. Make the topping: Pour all the oil and any solids in the skillet into a bowl or measuring cup. Add 1 tbsp of that oil to the skillet and discard the rest or save for frying more fish. Place skillet over medium low heat and add onion, carrot, chayote, chilis and allspice berries. Cook, stirring often, for 2 – 3 minutes, until crisp tender (do not cook them until they are soft, they should still have a gentle bite to their texture).
7. Raise the heat to high and add the vinegar. Working quickly before it reduces, swirl the pan to tumble together the ingredients and then carefully pour the hot bubbling mixture evenly over the fish. It should not submerge the fish, only reach about ¼ way up the sides. Immediately cover tightly with wrap or foil.
8. Leave the dish on the counter out of direct sunlight for at least an hour or up to 12 hours, so the fish has time to absorb all the flavors. Do not refrigerate before serving it is meant to be eaten at room temperature. *Do not bite into the allspice berries, as they are very bitter.

Festival
Marcia Kiesel

1 cup flour
½ cup cornmeal
1 ½ tbsp sugar
¾ tsp salt
¼ tsp baking powder
1/8 tsp baking soda
¾ cup water
2 tsp vegetable oil plus about 2 cups for frying

1. Combine flour, cornmeal, sugar, salt, baking powder, and baking soda in a large bowl. Add water and oil and stir gently with a wooden spoon until thoroughly blended. Cover with plastic wrap and let stand at room temp for 1 hour.
2. Heat 1 inch of oil to 350 F in a medium saucepan. Using well oiled hands, roll tablespoon size pieces of the dough about 3 inches long, then flatten them slightly and drop into the hot oil. If the dough sticks to your hands, just peel it off; don’t worry about the shape. Fry 3 or 4 fritters at a time until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the fritters to a rack set over a baking sheet to drain. Adjust the heat if needed to maintain 350F. Serve immediately.