For best results, start with fresh, never-frozen fish that has been scaled, gutted, washed with lime andwater, patted dry, then seasoned with salt and pepper. The fish's flesh should be scored (slightly cut, not deep enough to touch the bone) so that the fish can cook evenly. (Photos: Joseph Wellington)
April 7, 2021
Tenn’s Tips for the Perfect Escoveitch Fish & Salt Fish Fritters
Foodie News…Foodie News…Foodie News…
No trip to M10 Bar & Grill would be complete without asking principal Claudette Tenn for a few tips. Although the recipes and seasoning ratios were not divulged, the affable restaurateur however was more than willing to share how-tos with
Thursday Food for preparing escoveitch fish and crispy saltfish fritters.
M10 Bar & Grill principal Claudette Tenn’s escoveitch fish isextremely popular, and patrons can’t get enough. Thursday Foodwas privileged enough to get a step-by-step guide on preparingdelicious escoveitch fish.
“Very hot oil is essential,” says Tenn.The oil shouldn’t be so hot that it willquickly burn the fish before cookingthough. Go for medium-high heat anddeep-fat fry the fish as soon as theoil is ready. Chef’s tip: To determineif the oil is hot enough, dip a woodenspoon’s handle into the frying pan ofoil. If it steadily bubbles, then you’reready to start frying your fish. If thebubbles are vigorous, it’s too hot.Lower the heat, allow the oil to restand test again.
Don’tovercrowdthe frying pan. Youdon’t want to lowerthe oil’s temperatureas this will make thefried fish greasy.
Quality fresh fish doesn’ttake long to fry. Manypeople overcook theirfish, resulting in a hard orrubbery finished product. AtM10, fish is fried, dependingon thickness, around four tofive minutes per side. Oncethe fish is turned over, it’s aperfect time to add bammyor festival to the oil. Thenow flavourful oil will makethe bammy or festival evenmore delicious.
Out of the frying pan and onto paper towels. Remove fish from the frying pan and allowexcess oil to drip off. Then place on paper towels to absorb any extra oil until you’re ready todress with escoveitch sauce.
Andyou’vedone it! Nowyou’re readyfor Easterweekend andbeyond.
Andyou’vedone it! Nowyou’re readyfor Easterweekend andbeyond.
The error many people make is having a batter that is too thick andunder-seasoned. At M10, the salt fish fritters are thin, crispy andflavourful. Combine flour, baking powder, scallions, Scotch bonnetpepper, black pepper and finely flaked salt fish. The batter should bestudded with small fish pieces, so well flaked that they are easilyincorporated. The batter should fall freely from a spoon and freeof flour clumps. Again the oil should be very hot. Carefully spoonbatter into the frying pan and wait for edges to brown and have tinybubbles. The edges should almost resemble lace. This should takearound a minute. Flip and cook for another minute. Remove from hotoil and place on paper towels to absorb excess oil.(Photos: Joseph Wellington)
Now your crispy, light salt fish fritters that everyone will clamour for are ready. Serve as a side dish oron their own with fried plantains for a satisfying weekend breakfast.
It’s the simplicity of the escoveitch sauce that makes it magical!You don’t need a lot of fuss. Use some of the oil used for fryingthe fish to sauté white onions, Scotch bonnet peppers, julienned(thinly sliced ‘sticks’) carrots and pimento berries. Then dousewith vinegar, cook for a minute so that the vinegar’s tartness isbalanced, then add copious amounts atop the fried fish.
