Escovitch Fish

Method

Pat the fish dry and score the skin diagonally on both sides. Season the flour with salt and pepper, then coat the fish thoroughly, shaking off excess. Heat the oil to 180C and carefully fry the fish for 8-10 minutes until golden and cooked through, turning halfway. Remove and drain on kitchen paper, then transfer to a serving platter. In the same oil, fry the sliced onions and peppers until softened and beginning to colour. Add the whole chilli, and deglaze with vinegar and water, stirring in the thyme, allspice, and bay leaves. Simmer for 3-4 minutes to infuse the flavours, then pour the hot escovitch sauce and vegetables over the fried fish whilst still hot. Allow to cool to room temperature before serving, which allows the flavours to marry together.