Ingredients you will need to make Jamaican Escovitch Fish
- whole small red snappers (about 2 pounds) (or Parrot croaker, porgies/kingfish)
- salt
- freshly ground black pepper
- oil for frying
- garlic
- habanero
- juice of lemon or lime, for washing fish
- onion, peeled and sliced
- carrot, julienned (thin strips)
- hot pepper (habanero, scotch bonnet or congo pepper), sliced
- sweet pepper (yellow and red), sliced [optional]
- water
- vinegar
- salt
- brown sugar
- pimento seeds [optional]
- thyme (for garnish) [optional]
How to serve Jamaican Escovitch Fish:
Serve with any of the following amazing dishes:
How to Make Jamaican Pickled Vegetables:
Tip: You can make the pickled vegetables a day ahead to save time:
How to Fry Fish for Jamaican Escovitch Fish
You know when the fish is done frying two things happen 1. The loud sizzle that occurs when fish meets oil turns to a mere fizzle, use your ears…2. the big “bubbles” surrounding the fish gradually dissipate, use your eyes…
Can I make Jamaican Escovitch Fish in the oven?
Pour pickled veggies, including the liquid, over the fish.
Tips for Storing Jamaican Pickled Vegetables:
Save any unused pickled vegetables in a jar in the refrigerator for up to two weeks to eat with any and everything
Serve and enjoy.
Other Recipes You Will Love:
Jamaican Escovitch Fish Recipe
Ingredients
For the Fish:
- 4-5 whole small red snappers about 2 pounds (or substitute with Parrot, croaker, porgies, or kingfish)
- 1.5 teaspoons Himalayan salt
- 1 teaspoon freshly ground black pepper
- Oil for frying about 2 cups
- 1 clove garlic
- 1 habanero pepper
- Juice of lemon or lime for washing the fish
For the Pickled Vegetables:
- 1 large onion peeled and sliced
- 1 carrot julienned (thin strips)
- 1 hot pepper habanero, scotch bonnet, or congo pepper, sliced
- ½ sweet pepper yellow or red, sliced [optional]
- 1 cup water decrease to ½ cup if you prefer a more acidic flavor
- 1 cup vinegar
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 1 teaspoon pimento seeds [optional]
- A few sprigs of thyme for garnish [optional]
Instructions
Step 1: Prepare the Pickled Vegetables
- Make it a day ahead: In a small saucepan, combine water, vinegar, salt, sugar, and pimento seeds. Bring the mixture to a boil and cook until the salt and sugar dissolve, about 5 minutes.
- Remove from heat and let it cool. Pour the cooled mixture over the sliced onion, carrot, sweet pepper, and hot pepper.
- Marinate: Let the vegetables marinate for several hours, or preferably overnight, in the refrigerator to develop a rich, tangy flavor.
Step 2: Prepare the Fish
- Clean the fish: Wash the fish with lemon or lime juice and water. Rinse several times to remove any visible scales or innards. Be careful not to soak the fish for too long, as it could start to cook. Pat the fish dry with paper towels.
- Season: Cut a small gash on each side of the fish. Season the inside and outside liberally with salt and pepper.
Step 3: Fry the Fish
- Heat the oil: Heat a large frying pan over medium heat and add about 2 cups of oil. Place a clove of garlic and a whole hot pepper in the oil to infuse it with flavor.
- Fry the fish: Once the oil is hot, carefully add the fish, two at a time. Important: Do not overcrowd the pan, as this will prevent the fish from cooking evenly and could cause it to stick to the pan. Fry each side for 7-10 minutes, until the fish is cooked through and golden brown.
- Drain the fish: Use a slotted spoon to remove the fish from the pan, allowing any excess oil to drain. Place the fried fish on paper towels to absorb any remaining oil. Repeat the process with the remaining fish, allowing the oil to reheat between batches.
Tips for Perfectly Fried Fish:
- Listen for the sound: The loud sizzle that occurs when the fish first hits the oil will quiet down to a fizzle as the fish cooks.
- Watch for the bubbles: The large bubbles surrounding the fish will dissipate as it finishes frying.
Step 4: Alternate Broiling Method
- For a lighter version, drizzle a tablespoon or two of olive oil over the seasoned fish and broil in the oven.
- Cook until the fish is golden brown, turning halfway through, about 15-20 minutes, depending on your oven.
Step 5: Serve the Fish
- Pour the pickled vegetables and some of the liquid over the fried or broiled fish. If you have sensitivities to the liquid, you can skip this step and just use the vegetables.
- Serve immediately and enjoy! Any unused pickled vegetables can be stored in a jar in the refrigerator for up to two weeks, ready to complement your next meal.
- This dish is not only easy to prepare, but it’s also packed with flavor. The combination of crispy fish and tangy pickled vegetables is a true delight.
Video
Notes
Pair this Jamaican Escovitch Fish with a fresh salad or a side of your choice. It’s a versatile dish that can complement various sides, whether you’re going for a traditional Caribbean meal or something a bit more adventurous.
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