Jamaican Escovitch Fish
A vibrant and tangy Jamaican specialty featuring pan-fried fish topped with a piquant pickled vegetable medley. The escovitch sauce, a mix of vinegar, onions, carrots, and pimento, perfectly complements the crispy fish.
🧂 Ingredients
- 2 lb Whole Snapper or similar firm white fish(cleaned and scaled, about 1 lb each)
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Vegetable oil(for frying)
- 1 cup White vinegar
- 0.5 cup Water
- 2 large Onions(thinly sliced)
- 2 medium Carrots(julienned)
- 1 whole Scotch bonnet pepper(pierced with a fork, or to taste)
- 1 tsp Pimento berries (allspice berries)(crushed)
- 4 cloves Garlic cloves(minced)
- 1 tbsp Sugar
- 0.5 tsp Salt(for escovitch mixture)
👨🍳 Instructions
- 1
Score the sides of the fish with a few diagonal cuts. Pat the fish dry thoroughly.
- 2
In a shallow dish, combine flour, salt, and pepper. Dredge the fish in the seasoned flour, shaking off excess.
- 3
Heat vegetable oil in a large skillet over medium-high heat. Carefully place the fish in the hot oil and fry for about 6-8 minutes per side, until golden brown and cooked through. Remove fish from skillet and drain on paper towels.
- 4
While the fish is frying, prepare the escovitch sauce. In a saucepan, combine vinegar, water, sliced onions, julienned carrots, pierced scotch bonnet pepper, crushed pimento berries, minced garlic, sugar, and 0.5 tsp salt.
- 5
Bring the escovitch mixture to a boil, then reduce heat and simmer for 5-7 minutes, until vegetables are slightly tender but still have a bite.
- 6
Place the fried fish on a serving platter. Spoon the hot escovitch vegetable mixture generously over the fish.
- 7
Let the fish sit for at least 10-15 minutes for the flavors to meld before serving.
💡 Pro Tips
- ✓Ensure the fish is completely dry before frying for a crispier skin.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓The escovitch mixture can be made ahead of time and stored in the refrigerator.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other firm white fish like kingfish or parrotfish.
- Add thinly sliced bell peppers to the escovitch mixture for extra color and flavor.