Fried Fish with Carrot Escovitch
Recipe GLPR8ddfa1b83ba55d
Crispy fried black sea bass fillets topped with a vibrant warm vinaigrette of pineapple, vinegar, ginger, and Scotch bonnet chile, layered over julienned carrots, Fresno chiles, red onions, and scallions. This Caribbean-inspired dish delivers bold flavors with tender fish and bright, pickled vegetables finished with fresh cilantro.
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Ingredients
2 tablespoons vegetable oil
3 cloves garlic, peeled and thinly sliced
1 fresh bay leaf
1-inch piece fresh ginger, finely minced
1/2 Scotch bonnet chile, seeded and thinly sliced
1/2 cup distilled white vinegar
1 cup unsweetened pineapple juice
1/4 cup sugar
1 tablespoon soy sauce
3 carrots, peeled and julienned
3 scallions, green parts only, thinly sliced on the bias
1 Fresno chile, seeded and julienned
1 red onion, thinly sliced
Vegetable oil for frying
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 cup cornstarch
4 Four 4- to 6-ounce black sea bass fillets, skin scored
Kosher salt to taste
1 cup fresh cilantro leaves
Directions
Prepare the warm vinaigrette: Place a medium skillet over medium heat and add 2 tablespoons of vegetable oil. Once the oil is hot, add the sliced garlic, bay leaf, minced ginger, and sliced Scotch bonnet chile. Cook, stirring occasionally, until the mixture becomes fragrant, about 2 minutes. Pour in the white vinegar and bring the liquid to a boil. Stir in the pineapple juice, sugar, and soy sauce. Taste and adjust seasoning as needed. Keep warm.
Build the escovitch salad: Pour the warm vinaigrette over the julienned carrots, sliced scallion greens, julienned Fresno chile, and sliced red onion. Gently toss to combine, and set the marinating vegetables aside while you prepare and fry the fish.
Heat the oil for frying: Pour approximately 2 inches of vegetable oil into a wide, straight-sided pan or Dutch oven. Heat the oil to 400 degrees Fahrenheit on a deep-fry or instant-read thermometer.
Toast the spice blend: In a dry small skillet over medium heat, combine the ground coriander, ground cumin, and ground allspice. Toast, stirring frequently, until fragrant, about 2 to 3 minutes. Remove from heat and mix the toasted spices with the cornstarch in a shallow dish.
Season and coat the fish: Season each black sea bass fillet lightly with kosher salt. Dredge each fillet on both sides in the seasoned cornstarch mixture, shaking off excess. Carefully slide the fillets into the hot oil and fry until the skin is golden brown and crispy, 4 to 5 minutes. The internal temperature should reach 145 degrees Fahrenheit.
Finish the fish: Transfer the fried fillets to a paper-towel-lined baking sheet and season lightly with kosher salt.
Assemble the dish: Toss the marinated vegetable salad with the fresh cilantro leaves. To serve family-style, pour a generous amount of the salad and dressing onto the bottom of a platter, lay the crispy fish fillets on top, and finish by piling the remaining salad and cilantro mixture over the fish.
