METHOD Step 1: Prepare the breadfruit buns 1. Cut the breadfruit into ½-inch thick round slices and remove the core from each slice. 2. Lightly brush with oil and salt. 3. Roast in an oven at 190°C (375°F) for 15-20 minutes, or fry in a pan for 2-3 minutes per side until golden brown. Set aside. Step 2: Make the escoveitch pickle 1. In a saucepan, heat vinegar and water over medium heat. 2. Add carrots, onions, Scotch bonnet, salt, sugar, thyme, and pimento. 3. Simmer for 2 minutes, then remove from heat and let cool. Step 3: Prepare the fish 1. Pat the fish dry and season with salt, black pepper, all-purpose seasoning, paprika, Scotch bonnet, and lime juice. Let marinate for 10 minutes. 2. Mix flour and cornmeal in a shallow dish. Dredge the fish fillets in the mixture, shaking off excess. 3. Heat oil in a pan over medium-high heat and fry fish for 3-4 minutes per side until golden brown and crispy. Drain on paper towels. Step 4: Assemble the sliders 1. Place a breadfruit slice as the base. 2. Add a small dollop of mayo (optional) and some shredded lettuce or cabbage. 3. Place a piece of crispy fish on top. 4. Spoon some escoveitch pickle over the fish. 5. Top with another breadfruit slice and garnish with fresh herbs. SERVING TIP • Serve warm with extra escoveitch sauce on the side. Jenee Cooke Mico University College THURSDAY, APRIL 10, 2025 18 COOKBOOK THE GLEANER | These Escoveitch Fish Breadfruit Sliders are a creative twist on the classic Jamaican escoveitch fish, served between crispy slices of roasted breadfruit with a tangy, spicy pickle topping. Perfect for Easter gatherings! Escoveitch Fish & Breadfruit Sliders For the breadfruit ‘buns’: • 1 medium breadfruit (preferably firm, not overripe) • 1 tbsp oil (for roasting or frying) • ½ tsp salt For the Escoveitch Fish: • 2 medium snapper fillets (or kingfish, parrotfish) • ½ tsp salt • ½ tsp black pepper • ½ tsp all-purpose seasoning • ½ tsp paprika • ¼ tsp Scotch bonnet pepper, finely minced (optional for heat) • 1 tbsp lime juice • ½ cup all-purpose flour (for coating) • 2 tbsp cornmeal (for extra crunch) • Oil for frying For the escoveitch pickle topping: • ½ cup vinegar (white or apple cider) • ¼ cup water • 1 small carrot, julienned • ½ small onion, thinly sliced • ½ Scotch bonnet pepper, thinly sliced (adjust for spice level) • ¼ tsp salt • ½ tsp sugar • 1 sprig fresh thyme • 4-5 pimento (allspice) berries For Assembly: • ½ cup shredded lettuce or cabbage (optional) • 1 tbsp mayonnaise (optional) • Fresh herbs (cilantro or parsley) for garnish
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