Tag: escovitch sauce

Jamaican Escovitch Fish Recipe

There’s nothing like the crispy, tangy, spicy bite of a good Jamaican escovitch fish. Growing up, this was always a beach-day or holiday favorite — fried snapper topped with pickled onions, carrots, and Scotch bonnet pepper.

escovitch fish

Ingredients

  • Serves: 4  Prep Time: 15 mins  Cook Time: 25 mins
  • For the Fish
  • 6 whole red snapper (cleaned and scaled)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp all-purpose or fish seasoning
  • Oil for frying (enough to deep fry)
  • For the Escovitch Pickle Sauce
  • ½ cup vinegar (white )
  • ¼ cup water
  • 2 medium carrot (julienned)
  • 2 onion (thinly sliced)
  • 3 Scotch bonnet pepper (sliced, seeds removed for less heat)
  • pimento seeds (allspice berries)
  • 2 tbsp of the fish oil
  • ½ tsp sugar

Instructions

  • Season the Fish:
    Pat fish dry with paper towel. Rub with salt, black pepper and all-purpose seasoning inside and out. Let it marinate for 10–15 minutes.
    Fry the Fish:
    Heat oil in a large frying pan onmedium-high. Carefully place fish in and fry until golden brown and crisp on both sides — about 6–8 minutes per side depending on size. Remove and drain on paper towel.
    Make the Pickle Sauce:
    In a small saucepan, combine fish oil, vinegar, water, onion, carrot, pepper, sugar and pimento berries. Bring to a light boil for 2–3 minutes — just enough to soften the vegetables but keep them crunchy.
    Combine:
    Pour the hot pickle mixture over the fried fish. Let it sit and soak up the flavors for a few minutes before serving.
    Serve & Enjoy:
    Best enjoyed with bammy, festival, or even a slice of hard dough bread to soak up the spicy vinegar sauce.

Tips:

  • You can use parrotfish, porgy or butterfish if snapper isn’t available.
  • For a milder flavor, use half a Scotch bonnet or remove the seeds.
  • The longer the fish sits in the pickle, the better it tastes — perfect for making ahead!
watch video here

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