Jamaican Escovitch Fish with Festival

Ingredients

• 2 firm white fish fillets
• 2 tbsp flour
• 1 tsp ground allspice
• 2 tbsp neutral oil
• 1/2 onion, thinly sliced
• 1 carrot, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 2 tbsp white vinegar
• 1/2 cup flour
• 1/4 cup cornmeal
• 1 tbsp sugar
• 1/3 cup milk
• Salt and lime wedges

Steps

1. Season fish with salt and allspice, dust lightly with flour, and pan-fry in oil until browned and opaque; keep warm.
2. Cook onion, carrot and pepper in the same pan until softened. Add vinegar, a splash of water and salt and simmer 2 minutes.
3. Mix flour, cornmeal, sugar, milk and a pinch of salt into a soft dough; form small ovals.
4. Fry dough pieces in hot oil until puffed and golden, then drain on a rack.
5. Spoon the warm escovitch vegetables over fish and serve with festival and lime.

Allergen note: Contains gluten, dairy and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.