Jamaican Escovitch Fish Recipe: Crispy, Tangy, and Delicious
A traditional Jamaican dish featuring crispy fried fish topped with tangy pickled vegetables and a spicy escovitch sauce. Perfect for a vibrant Caribbean-inspired meal at home.
Equipment
- 1 Large frying pan or skillet
- 1 Mixing bowl
- 1 Sharp knife
- 1 Cutting board
- 1 Tongs
- 1 Paper towels
- 1 Measuring spoons
- 1 Serving Platter
Ingredients
- 1 lb whole fish or fish fillets snapper, tilapia, or cod
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
- For Escovitch Sauce:
- 1 small onion thinly sliced
- 1 carrot julienned
- 1 bell pepper red or yellow, thinly sliced
- 1 –2 Scotch bonnet peppers thinly sliced
- ¼ cup white vinegar
- ¼ cup water
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Clean and pat dry the fish, then season with salt and pepper.
- Lightly coat the fish with flour.
- Heat oil in a large skillet over medium-high heat and fry fish until golden brown and crispy, about 3-5 minutes per side. Remove and drain on paper towels.
- In a separate pan, heat 1 tablespoon oil over medium heat. Sauté onions, carrots, bell peppers, and Scotch bonnet peppers for 2-3 minutes until slightly softened.
- Add vinegar, water, sugar, salt, and black pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
- Pour escovitch sauce over the fried fish and garnish with fresh cilantro.
- Serve immediately with rice, peas, or fried plantains.
Notes
- Adjust Scotch bonnet peppers according to spice preference.
- Fry fish immediately before serving for maximum crispiness.
- Escovitch sauce can be prepared ahead and refrigerated for up to 2 days.
- This dish pairs perfectly with traditional Jamaican sides like rice and peas or bammy.
- For extra flavor, marinate fish in a little lime juice and garlic before frying.