Crispy Escoveitch Fish

Perfect for the fish course, or cut fish into strips and serve as a cocktail snack.

2 Large Fish Fillets (Snapper or Tilapia)
3 oz/90ml Walkerswood Escoveitch Sauce
1 Onion, sliced in rings
1 Carrot, julienned
1 sprig Fresh thyme
1 clove Garlic, minced
1/2 cup Flour & cornmeal, mixed Salt & Pepper to taste Oil for frying



  • Season fish with thyme, garlic, salt and pepper.
  • Heat oil in large skillet. Dust fish lightly with flour and cornmeal mixture and fry until crisp.
  • Heat onion rings and carrots in Escoveitch sauce in a saucepan.
  • Place fish on serving plate and pour hot sauce over. Serve hot or cold.
  • Serves 2





Walkerswood Crispy Escoveitch Fish

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