Escovitch Fish Recipe

Jamaican · Main course · 35 min total

Escovitch fish is a classic Jamaican dish featuring fried fish marinated in a tangy, spicy vinegar-based sauce with pickled vegetables. This recipe delivers crispy fish with a bold, zesty flavor.

Ingredients

• 4 red snapper fillets (about 6 oz each)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil for frying
• 1 large carrot, julienned
• 1 bell pepper (any color), thinly sliced
• 1 onion, thinly sliced
• 2 scotch bonnet peppers, seeds removed and sliced (or habanero)
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tablespoons brown sugar
• 1 teaspoon whole allspice berries
• 2 bay leaves

Instructions

1. Season fish fillets with salt, black pepper, paprika, and garlic powder. Dredge in flour, shaking off excess.
2. Heat oil in a large skillet over medium-high heat. Fry fish for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
3. In a separate saucepan, combine carrot, bell pepper, onion, scotch bonnet peppers, vinegar, water, brown sugar, allspice berries, and bay leaves. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Place fried fish in a shallow dish. Pour the hot pickled vegetable mixture over the fish. Let cool to room temperature, then refrigerate for at least 1 hour before serving.
5. Serve cold or at room temperature with hard dough bread or rice and peas.

Tips

• Adjust scotch bonnet peppers to taste; remove seeds for less heat.
• Marinate overnight for deeper flavor.
• Store in an airtight container in the refrigerator for up to 3 days.

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