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