Pour away the oil, leaving about a tablespoon in the pan. To a medium saucepan, add white vinegar and water, let that boil come to a bubble then add in your carrots and boil for 5 mins. (make sure the pot is at least 350 degrees. Place oil in a frying pan/sauce pan. Photo Credit: Shutterstock When one thinks of Jamaica, the first thing that comes to mind is white sand beaches. Clean and wash fish with. Source Image: jehancancook. Add enough vinegar to the pan, to just cover the veggies. 3. 1 large onion sliced. Thirdly, julienne the carrot, chayote and bell peppers (red, yellow and green). The protein content of swai is average compared to other common fish, but it offers very little omega. Mix together 1 teaspoon thyme leaves, garlic powder, ginger, salt and pepper. The stew is often additionally seasoned with thyme and various types of hot peppers. MUSIC /SOUND TRACK CREDIT:Coco Jumbo Soft Reggae -- DJ RDX -- Lv Djs' -- PiXXu MuSiCXZ --Infinity X- Solar Winds ( Trance Mix) Feat. Rinse the snapper and pat dry with paper towels. Lets play. Escovitch Fish from Jamaica is a delectable symphony of tastes, a seafood masterpiece that entices with its brilliant hues and spicy charm. Place a medium skillet over medium-high heat. Popular fishes are Red snapper, Pink Parrot, Butterfish and Doctor fish. Cut the fish right into pieces, not to slim for very easy pan-frying. Fill a deep cast iron pan with 2 inches of oil over a medium-high heat. Place all the ingredients for the escovitch sauce in a pot, and bring to a boil. Brown stew fish is a Jamaican delicacy made by combining marinated and fried fish fillets with a brown sauce consisting of onions, garlic, ginger, tomatoes, butter, and water. The dish was introduced to Jamaica during the colonization period. vegetable or canola oil for frying. Add the garlic and seasonings. The escovitch fish is one of the best, if not the best, either of us have had in the US. Visit this site for details: jehancancook. The Jamaicans gave the word its own local flavour just as they gave the dish. Remove fried fish to a wide dish. Add the other 1 tsp of salt into the water. Pat dry with papers towels and then season it with the salt and black pepper. Place on a plate lined with paper towel to allow the oil to drain. Escovitch Fish Lyrics: Uh huh / I was- / I was- / Uh huh, I was / Sitting at the bar looking lifeless / Early phone calls, trynna figure out the prices / In the eve ducking pigs on the night shift. Top with pickled vegetables. Remove the fish from the solution. 3. Add the. 3. Method: In a large wok or frying pan, heat some high oleic sunflower, avocado or soybean frying oil. Escovitch fish is a delicious dish of Spanish origin that is beloved by Jamaicans. Basically all. Add carrots and let simmer for about a minute 4. This delectable dish combines fresh and flavorful ingredients with a unique cooking technique to create a distinctive flavor profile that is beloved by locals and visitors alike. 12 oz snapper (or any other fish) Sea salt. 1 can of coconut milk. Once cooked, carefuly lift out of the pan and leave to drain on a plate lined with kitchen paper. Three cloves of garlic diced, 2c precooked white rice and 1. Add onion, garlic, bell peppers, tomatoes, escallion, thyme, scotch bonnet pepper and saute until for about a minute. Cook for another 4 to 5 minutes. • Combine oil, vinegar, carrot, onion, pepper and pimento in sauce pan. Period the fish with salt, black pepper and cayenne pepper. In this article, we will explore the authentic serving. Pan-fried Red Snapper and fresh Cod (Scrod) fish are combined with fragrant herbs and spices, as well as a touch of delicious vegetables, to create my rendition of this classic dish. Why is it called Escovitch? The name comes from the Spanish word “escabeche”, which means “marinated”. Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish . The dish is very popular either as a nourishing Jamaican breakfast or as an appetizer served for lunch or dinner. During the Easter break in Jamaica we usually do not eat. Check out @thejamaicanpalate create this amazing Escovitch Fish and Festival. Make a day ahead. 1 onion, chopped. Wash fish thoroughly in water with lime or lemon juice added. What is the History of Jamaican Escovitch Fish? And its origins are from Spain which introduced it to Jamaica during the 16th century. Pour the sauce over the fish. Escovitch fish is a classic Jamaican dish made by seasoning, marinating, and frying fish with a peppery, vinegar-based dressing consisting of bell peppers, carrots, and onions. • Pour sauce while hot onto fish. Add the remaining ingredients, including the broth. History of Escovitch Fish. 4. drinks or amazing staff is on point dj played all the right music love this place” more. Combine salt and pepper in a small plate along with ground allspice and rub into fish. The sauce is usually made with onions, peppers, and carrots, and it is often served with rice and beans. EASIEST Escovitch Fried Fish recipe you'll find. Remove from heat and cool. Remove the fish. The. of the oil in a large non-stick sauté pan on medium-high heat. October 27, 2018. Escovitch Fish. Add salt and onion powder and leave to soak for 10 minutes. This method involves marinating the fish in a tangy, vinegar-based sauce, seasoned with a blend of aromatic spices. brown sugar. dirty crossword 6 letters; was given no other option crossword clueEscovitch sauce is a sauce made by Escovitch. Based on our family Jamaican recipe, the whole fish is fried on a skillet over medium high heat and seasoned perfectly with salt and pepper before. 0. Let thicken a bit and serve. 2lb Red snapper/ or any fresh fish of your choice. fish they could be sliced, fillet or whole. . Fish such as red snapper, mullet, king fish, or any other firm-bodied fish can be used in the preparation of. Then sliced up all your veggies, then use a large frying pan on a medium heat with some vegetable. Flip the fish carefully using a spatula and kitchen tong to prevent it from breaking. Drain fish onto parchment paper or paper towel. Escovitch fish is a delicious dish of Spanish origin that is beloved by Jamaicans. ½ of green bell pepper, julienned; ½ of red bell pepper, julienned; 1 carrot, julienned; 1 onion, sliced in rings; 4 garlic cloves; 3 tablespoon oil; 2/3 cup cider vinegar or fresh lemon juiceHome; reels crossword clue 8 letters. The word escovitch comes from the Spanish word “escabeche”, which is used to describe a dish of fish that is fried then marinated in vinegar and spices. Escovitch adds onions, chayote, carrots, and Scotch bonnet peppers. After the mixture starts to boil, turn the stove off and add all the ingredients for the sauce. • Cook carrot and onion until tender. Coat the fish with corn starch. The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence, and. Escovitch fish is the Jamaican version of Escabeche as they give the fish its own local. Carefully add the red snapper to the pan, move the vegetables to the side and spoon some of the liquid onto the fish. $29. Once the mixture has simmered, pour it over the fried enoki mushrooms. Add the bell peppers, onion, carrot, garlic, allspice, celery seeds, the minced chile and a generous pinch of salt and pepper. You can also place the fish in a zip top bag, squeeze out the air, and store it in the freezer for later use. In a pot add vinegar and water and bring to a boil. Topics include: Shallow-Frying • Escovitch Sauce • Brown Stew. In a small saucepan, combine the allspice, thyme, Scotch bonnet, grated garlic, ginger, sugar, vinegar, 1 teaspoon salt and 1/4 cup water. This traditional recipe typically involves marinating fried fish in a tangy sauce made from vinegar, onions, peppers, and spices. 1 tsp salt. . Bring the pot to the boil, reduce the heat to medium, cover and simmer until tender. In a separate saucepan, mix vinegar, water, sugar, onion, bell pepper, black pepper, and salt. Order: The escovitch fish (JA$1,500)—red snapper, in this case—was pan-fried till crispy and dressed the usual way, then draped with carrots, onions, and peppers. The word “escovitch” is derived from the Spanish word “escabeche,” which refers to a method of preserving fish by marinating it in vinegar. Add vinegar, water, salt, habanero pepper, thyme, allspice, and sugar; continue cooking until. 4. Season the fish with salt and fill the slits with the paste. Bring to a boil, and then allow to simmer for about 3 minutes. Browse 2 escovitch fish photos and images available, or search for jamaican food to find more great photos and pictures. And the dish is, too. This fillet version can be presented as a table or buffet serving, or appetizer salad. Slice the onion into rings. Fry the fish in the oil on both sides for about 5-6 minutes. Dip each fillet in flour, shake off excess, then fry in hot oil until golden brown. Place on a plate lined with paper towel to allow the oil to drain. 00. Jiao tong [en] Last updated November 15, 2023. Whilst the fish is being fried, in a saucepan or another frying pan sauté all the vegetables for about 3 minutes on medium heat stirring occasionally. How to make Jamaican Escovitch Fish recipe Hey, lovelies, I hope you enjoy my escovitch Recipe, it is very delicious and definitely one of the must-try Jam. Fry fish, 1 at a time, until browned and cooked through, about 10 minutes, carefully turning halfway through cook time. Escovitch is fried fish with a vinegar sauce made of onions, scotch bonnet pepper, and pimentos. m. 2. The fish is then allowed to marinate in this mixture. Escovitch fish is a classic Jamaican dish made by seasoning, marinating, and frying fish with a peppery, vinegar-based dressing consisting of bell peppers, carrots, and onions. Pour the vinegar over the ingredients and cover for five minutes. Transfer to a mason jar or a glass container with a lid. Remove from the pan. This Jamaican treat features marinated and fried fish fillets in a sauce made of onions, garlic, ginger, tomatoes, butter, and water. Most commonly it’s dressed with soy sauce, seaweed, and sesame oil, but it’s not uncommon to see Japanese mayonnaise, wasabi, hot sauce (often Sriracha), onions. cname}}This Escovitch Fish, which is basically Fried Fish topped with a delicious pickle sauce is so absolutely delicious!! It’s a must try Jamaican Festivals dry with a paper towel and place on a parchment paper-lined tray. lower heat to medium low and continue cooking salmon for about 4 to 5 mins on each side, depending on the thickness of the. Fish such as red snapper, mullet, king fish, or any other firm-bodied fish can be used in the preparation of this dish. Allow fish and sauce come to room temperature before. Brief History of Escovitch Fish. First heat the oil then add the onions adding the garlic and bell pepper once they’re translucent. shutterstock. Meanwhile, mix the eggs and the milk. Visit this site for details: jehancancook. . The sauce is often seasoned with garlic, black pepper, scotch bonnet peppers, scallions, and thyme. Cook until salt and sugar is dissolved, about 5 minutes. . Jamaican Escovitch Fish The style of cooking is originated in Europe/Mediterranean where it is known as Escabeche and was brought to Jamaica by the Spaniards. Season the fish with salt and fill the slits with the paste. • Cover dish and marinate for 2 hours. 8. This Caribbean fish recipe hails from Jamaica where it's cooked a little different, but I assure you that th. • Cover dish and marinate for 2 hours. He regularly consumes the dish and experiences improvements in his overall well-being. Put vinegar and oil into a saucepan and bring to a boil 3. It was served with rice, a basic salad, and a side of sweet-spicy sauce (made with ketchup, garlic, onion, vinegar, scotch bonnet pepper). Rub salt and pepper on outside and in the cavities you made and on the outside. Boil for about half a minute so vegetables do not loose their crunch. Jamaican escovitch fish is a classic Caribbean fried fish dish. Escabeche of seafood, fish, chicken, rabbit, pork, and vegetables are common in Spain, Caribbean and Portugal. Escabeche is. In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. This is a video tutorial that will show you how to make escovitch fish step by step!PLEASE NOTE: The ingredients listed here are for ONE fish. Add the spice mixture and cook for an additional 10 seconds. Escovitch Sauce, same as escovitch fish originates in Spain and dates back to the 16th century when the Spanish settled on the island. Turn off heat and let it sit for 10 minutes. Deep fry fish over high heat. A Brief History: Escovitch Fish has its roots in Spanish and African culinary traditions, which greatly influenced Jamaican cuisine. One popular Jamaican dish that has gained international recognition is Escovitch fish. Directions. Salt and drain. Lettuce to garnish. Add to onion, carrot, sweet pepper, hot pepper. The style of cooking is originated in Europe/Mediterranean where it is known as Escabeche and was brought to Jamaica by the Spaniards. 3. Source Image: jehancancook. In another saucepan, add vinegar, salt, sugar, scotch bonnet, pimento seeds (or allspice powder) and 1 tablespoon of oil used for frying fish. Cook over medium heat until softened (7-10 minutes), being careful not to brown the veggies. 1. 4. “great place great food. Cover and chill at least 4 hours or up to 3 days. Welcome to the. Remove fish from pan; set aside. Heat skillet over medium flame and add vegetable oil. Prepare the escovitch sauce in a separate pan. Escovitch Fish. 4 tbsp. 2. INGREDIENTS ----- Escovitch Sauce -----White VinegarScotch Bonnet. Buy now. And the dish is, too. Grill the fish, turning once, until just cooked through, about 2 minutes per side. Fish tea – This spicy soup looks and tastes much better than it sounds. Escovitch fish is a dish with roots in Spain, but it has become a beloved Jamaican specialty. Then add ketchup, hoisin sauce, soy sauce, and broth or water. The dish is said to have originated from the Spanish practice of escabeche, which involves pickling fish in. Add slices of pepper, onion, and carrots to add additional garnishing. Remember to bring the pickle to room temperature or to heat it. Using a pot (saucepan) boil 2-3 cups of vinegar with 3 tablespoons of the oil used to fry the fish. Bring to a boil. Escovitch fish originated in Spain where it is known as Escabeche and was brought to Jamaica by the Spaniards. Season with salt and black pepper and refrigerate. In our video, we cooked snappers and sheepshead fresh from the ocean, but fillets are just as delicio. Mix well and allow to marinate as we prepare the vegetables for the Escovitch sauce. This article aims to unveil the secrets behind this iconic dish, exploring its history, ingredients, and preparation techniques. Heat 1/2-inch of oil in a skillet. What is the History of Jamaican Escovitch Fish? And its origins are from Spain which introduced it to Jamaica during the 16th century. The festival dumplings were interesting- mildly cinnamony sweet 3 / 5Turn off the heat. Add fish and fry until lightly browned on both sides. com Ingredients Yield:6 servings For the Fish 2 pounds skin-on fish fillets from any light, sweet white-fleshed fish, such as black bass (see Tip), ½ to 1-inch thick ½ lime or lemon 1¼ teaspoons. History of Escovitch Fish. Cut and chop vegetables and put aside. . This Tangy Escovitch Fish Connects Jamaica to Its Spanish Past In this installment of our series on foods of the African diaspora, Jessica B. Escovitch Fish. Escovitch Fish Recipe In this video I am preparing one of Jamaican Classic Dish. Ingredients. Escabeche is poached or fried fish, pickled in something acidic after cooking. Once the oil is hot, add the fish and fry until they are golden brown and crispy on. Solomon Gundy. In today’s episode of Wah Fi Dinna we are making a traditional Jamaican Easter dish…Escovitch Fish. Peppa’s Jerk Chicken Restaurant. 96. Mix well. Deep fry the whole fish, over a high heat. 2 limes juiced. Historically, surnames evolved as a way to sort people into groups - by occupation, place of origin, clan affiliation, patronage, parentage, adoption, and even physical characteristics (like red hair). You do that by adding pimento seeds A. Escovitch Name Meaning. Add 1 or 2 slices on each side of the fish. Combine salt and black pepper and coat the fish with this mixture. Escovitch Sauce is a popular Jamaican dish made from pickled fish. Boil for a couple of minutes before adding the Cho Cho and Scotch Bonnet Pepper. fish they could be sliced, fillet or. The history of Jamaican Escovitch Fish About our establishment Escovitch Fish, a beloved Jamaican dish, has an interesting cultural and historical background. Cook for another 2-3 minutes after adding the vinegar and brown sugar. Ackee and. When dried, the fish can be stored or eaten immediately, when it is usually grilled and brushed with a flavorful soy-based sauce. Place fish flat in hot oil and fry both sides until brown about 5-6 minutes on each side, drain and set aside. Arrange the fried fish on the platter you’ll be serving it on, then pour the Escovitch sauce over it. Add garlic, lime juice, bay leaf, cook for another 2 minutes. When cooking oil is hot carefully place the fish in the pan and cook for 10 minutes on each side until crispy golden brown. Slice the onion into rings. shutterstock. 1899 Development of the cuisine Billboard at Fish Pot Kitchen, White River. Cut the chicken breast into strips or tenders. The best ESCOVITCH fish sauce In this video, I'm going to show you the secrets to the perfect escovitch fish sauce - and it's super easy to make!Only a few i. Fat 66. Pat dry fish with paper towels, score, and season with salt and pepper or use your favorite seasoning. Escovitch fish can be served for breakfast, lunch, or dinner and is usually served with bammy or festivals. 5. Increase heat to medium high and cover skillet for about 2-5 minutes. 2. A great dish, especially if you like spicy food! What is Escovitch fish Escovitch is crispy fried fish soaked in a spicy. Known throughout the Caribbean as escovitch or caveach fish, it is made by cooking any variety of whole, small, or sliced fish, then pickling it in a vinegar sauce and garnishing with julienned vegetables, sliced onion, and lemon. On high-medium heat, add oil to a large skillet then carefully place fish into hot oil. Paste. Pour the flour in a plastic or brown bag. Jasmine’s Caribbean Cuisine. JAMAICA. 2 cloves of garlic, minced. ". The service was top tier and the staff were all. In a bowl, combine salmon and powder seasoning. The Jamaicans gave the word its own local flavour just as they gave the dish. For the ginger, roughly slice it. [ Brown Stew Fish Recipe] 95. Drain oil and leave about 2-3 tablespoons of oil. 3. To prepare fish, rinse well then pat dry with paper towel. In a saucepan add all the ingredients for the sauce, then place on medium heat and bring to a gentle simmer. Heat 2 tablespoons of olive oil in the pan, then sauté the Scotch bonnet, allspice, and garlic for about 2 minutes. Escovitch fish is the Jamaican variation of Escabeche, a traditional Persian dish spread through Latin America and Mediterranean by the Spanish. Frying the Fish. The fish is first fried, then marinated overnight and served cold. 4. Rinse and clean fish with juice from the lemon. In a medium-sized saucepan, heat 2 tablespoons oil over medium heat. This perfectly fried red snapper comes marinated in a zesty sauce of vinegar, spices, onions, carrots, and peppers. Escoveitched Fish Directions. Add the frying oil to a thick and large skillet then place on high heat. Place fish in oil as you season. The dish typically consists of fried fish marinated in vinegar, onions, carrots, peppers, and other spices. In both Spain and Latin America, many variations exist, including frying the. mayo. In a pot add vinegar and water and bring to a boil. 8. Imagine savoring a plateful of tenderly fried fish bathed in a zesty marinade infused with vinegar, onions, carrots, and scotch bonnet peppers—a true delight for both the palate and senses. After the mixture starts to boil, turn the stove off and add all the ingredients for the sauce. The fish was deep fried and nicely crispy. Serve with Escovitch Dressing. Lower fish into hot oil and fry until brown and cooked on one side, turn and cook the other side until brown cooked through. Play. A allspice seed and a whole scotch bonnet pepper to the oil. In essence, escovitch fish it’s just a simple fried fish with pickled sauce with vegetables that you can make in a few minutes. Served with Red Snapper, Festival, Plantain & Bammy. Rinse and clean fish with juice from the lemon. Remove fish and place on a paper towel-lined plate. Reduce heat to a simmer cook until vegetables become tender. Quiz on Escovitch {{ quiz. This Escovitch Fish, which is basically Fried Fish topped with a delicious pickle sauce is so absolutely delicious!! It’s a must try Jamaican Festivals Origins of Escovitch Fish. The bread can usually be bought from local vendors, and it is served either for breakfast or on the side as an accompaniment to fish dishes. In a large bowl, combine the water, lemon juice, and lime juice. Rinse well and squeeze lemon or lime to cleanse. The Jamaican part of the escovitch fish. Learn how to make Jamaican Escovitch Sauce Recip. #Escovitch is usually made with crispy fried fish soaked in a #spicy pickle of white onions and carrot with Scotch Bonnet pepper. 9 g. You can make escovitch fish in 45 minutes and serve immediately but for the best results aka a life-changing bite, allow the fish to sit in the escovitch sauce overnight to soak up all the flavors. Turn the heat up high! Then carefully place your fish away from you in the oil. Eating fish is generally encouraged as it supplies lean protein and heart-healthy omega-3 fat. . 😅. Seal the jar and let the pickle marinate for at least 1 hour, to allow the flavours to intensify and get the best results. Sprinkle the fish with the seasoned flour, and deep fry in hot oil until golden brown. 2 sprigs of thyme. When the oil gets hot, stick a tiny hole into the hole scotch bonnet and put in the pan. In a large frying pan, heat oil on high temperature. Mix well and allow to marinate as we prepare the vegetables for the Escovitch sauce. Escovitch is a dish consisting of fish that is fried and then marinated in a sauce of vinegar, spices, onions, carrots, and peppers. Bring a small pot of salted water to a boil, add the onions, cook for 1 minute and drain well. Jamaican Style Escovitch Fish. Stir the mixture around and reduce the heat to simmer. Escovitch Fish. In a frying pan on medium to high heat add oil. Fish cooked in a spice-infused sauce, Jamaic. So easy to make, and it tastes amazingly good. JAMAICA and one more region. Anne - Marie Sound Reco. Clean and prepare the fish: Rinse the fish and pat them dry with paper towels. Escovitch Fish Jamaica - Escovitch Fish: Serves: Effort: Sched: DoAhead: 3 main *** 1-1/2 hr Yes: In Jamaica, this dish is usually made with whole fish, impressive, but not so practical. Prototipazione digitale; Creazione di contenuti; Ecosistema da nutrire; PVI; PVI GLASS; Servizio scansioni; Chi siamo; barracas central patronato paranaChoose a white fish - around here snapper is really $$$ so I use Tilapia. Many of the modern surnames in the dictionary can be traced back to Britain and Ireland. Escovitch dressing. It originates from the Arawaks, who are the island's original inhabitants. Fry fish in hot oil until browned and crisp, about 5 minutes per side. However, in Jamaica the fish is first fried whole, and then covered in a mixture of vegetables that have been cooked in a vinegary sauce. In a skillet (cast iron works best), heat the vegetable oil to 375 F. With a sharp paring knife, score the fish 3 times on skin side. This is fish rubbed with garlic and allspice, shallow-fried until the skin crisps, then doused with hot vinegar, carrots, onions and wicked Scotch bonnets. Fry until golden brown on both sides. Show more fewer Quiz . Pour the flour into a shallow bowl and dredge each piece lightly, shaking off excess. Or serve on the side. Imagine flawlessly fried fish, crispy on the exterior and soft on the inside, topped with a vibrant variety of pickled vegetables – carrots, onions, and peppers dancing in tangy harmony. In a separate saucepan, mix vinegar, water, sugar, onion, bell pepper, black pepper, and salt. Leave to rest while you prepare the escovitch. Transfer to a bowl. Firstly, season the cod fillets with all-purpose seasoning and dried thyme, then cook in oven for 22 minutes. 1/2 carrot, peeled and grated. Cook 5 to 6 minutes until the skin is crsipy and light brown in color. Method. Mix spices sea salt, cracked black pepper, paprika, onion powder, garlic powder, celery powder, and cumin in a small bowl. beef stew recipes. Fry your fish to a nice crispiness then set aside to cool off. 4. Add fish to the pan for frying until each side is golden brown. A sort of hybrid ceviche/sashimi dish, the Hawaiian poke (POH-kay) is, these days, usually a bowl of cubed raw fish, sometimes served over rice, in a sauce. Cover and allow to marinate. How To Make Escovitch Fish Sauce. (Gail Harding/Facebook) It's prime smelt season in the province and lovers of the small fish are rejoicing as they chow down on their annual feeds. Jamaica took the original Spanish recipe and made it their own, and gave it their own name as well!The word escoveitch is a corruption of the Spanish word escabeche, which is used to describe a dish as being pickled, a great way of keeping food from spoiling in the days before refrigeration. We also ordered the Jamaican lemonade. Set aside or place in the oven to keep it warm until sauce is ready. The dish is rich with the flavors of citrus and ginger, and can be served as aJamaican Steamed Fish. Add fish and fry each side for three to five minutes or until crisp. Escovitch is a pickled sauce of onion, bell peppers, carrots and mad hot scotch bonnet or habanero peppers briefly cooked in vinegar with a hint of earthiness from pimento berries (allspice berries). Leave to rest while you prepare the escovitch. The escovitch came topped with onions and peppers over a vinegary scotch. The macaroni pie was a little loose for a pie but still tasty. The fried plantain is a famous Jamaican appetizer, served alongside other starters such as jerk chicken, mussels, and Escovitch fish. Fry on both sides until golden brown. Whilst the fish is being fried, in a saucepan or another frying pan sauté all the vegetables for about 3 minutes on medium heat stirring occasionally. Heat the cooking oil, on medium-high in a large wide frying pan, ensuring the oil level is about 2 inches deep.