Saltfish Escovitch

Entertaining Fish Christmas

Saltfish (available from Phoenicia as well as H-E-B and Central Market) is typically cod (although other white fish can be used), dried in salt. What originated as a way to preserve fresh fish is now a coveted ingredient: Saltfish has a flakier texture and deeper flavor than fresh cod.

This is a Jamaican version of escabeche, which is a Mediterranean classic of crispy-fried fish (or chicken) added hot to a vinegar-rich marinade. You can use a malt or white wine vinegar if you prefer, or add a tablespoon raw cane sugar to smoothen the acidity.

December 13, 2019

Ingredients

SERVINGS: 4 Serving(s)

10 ounces salt cod (weight before soaking)
1–3 cups vegetable oil for frying

Marinade

1½ cups white vinegar
1 large carrot, peeled and julienned
1 large shallot or 1 small yellow onion, peeled and sliced
2 serrano chilies, seeded and sliced
2 cloves garlic, minced
4 sprigs fresh thyme, stripped
¼ teaspoon ground allspice
salt and black pepper to taste

Preparation

Soak the cod overnight in cold water, changing the water three times. Then dry thoroughly between paper towels. Prepare the marinade by whisking together all ingredients. Taste for seasoning but be careful with the salt—even after soaking, salt cod is still a little salty.

Heat the oil in a Dutch oven. Cut the soaked cod into thick slices and fry briskly until the salt cod is fully cooked, about 3–5 minutes, then remove the pieces from the heat, drain quickly on paper towels and place immediately (still warm to hot) into the marinade. The fish should be completely covered with marinade. Cover the bowl and refrigerate overnight, up to 48 hours, then eat with bread or rice or just by itself.