Jamaican escovitch fish pairs crisp fried fish with a sharp, colorful pickle of onions, carrots, peppers, vinegar, and allspice.
Frying the fish until golden gives the dish contrast, while the warm escovitch pickle cuts through the richness.
Make the pickle before frying the fish so it has time to absorb the vinegar and spices.
Serving Suggestions
Serve with rice and peas, festival dumplings, or fried plantain and plenty of lime.
Recipe Notes
The pickled vegetables keep for up to one week refrigerated. Fry the fish fresh for the best texture.
Jamaican Escovitch Fish
Crisp fried fish topped with Jamaican escovitch pickled onions, carrots, peppers, vinegar, and allspice.
Equipment
- Large skillet
- Small saucepan
- Sheet pan
- Tongs
Ingredients
Fish
- 2 lb whole red snapper or firm fish fillets cleaned and patted dry
- 2 tbsp fresh lime juice
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup all-purpose flour for dredging
- 1/2 cup vegetable oil for frying
Escovitch pickle
- 1 medium white onion thinly sliced
- 1 medium carrot thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 medium Scotch bonnet pepper sliced
- 1/2 cup white vinegar
- 1/4 cup water
- 1 tsp allspice berries
- 2 cups cooked rice and peas for serving
Instructions
Make the pickle:
- Combine the onion, carrot, bell pepper, Scotch bonnet, vinegar, water, and allspice in a saucepan.
- Bring to a simmer, cook for 3 minutes, then remove from the heat and let the vegetables steep.
Fry the fish:
- Season the fish with lime juice, salt, and pepper. Dredge lightly in flour.
- Heat the oil in a large skillet and fry the fish until deeply golden and cooked through, about 5 to 7 minutes per side depending on thickness. Drain on a rack.
Serve:
- Place the fish on a platter and spoon the warm escovitch vegetables and vinegar over the top. Serve with rice and peas.
Notes
- Use gloves when handling Scotch bonnet peppers.
- For a milder pickle, remove the pepper seeds before slicing.
Nutrition
Calories: 540kcalCarbohydrates: 31gProtein: 38gFat: 29gSaturated Fat: 5gCholesterol: 85mgSodium: 760mgFiber: 4gSugar: 6g