Jamaican Escovitch Fish

About This Recipe

Escovitch fish is one of Jamaica's most beloved dishes, combining the satisfying crunch of deep-fried whole fish with a punchy, vinegar-based pickle that is poured over it while still hot. The pickle — made from julienned carrots, onions and sweet peppers with allspice berries and scotch bonnet — is both a marinade and a sauce, softening slightly as it mingles with the hot fish. The name derives from the Spanish 'escabeche', reflecting Jamaica's Spanish colonial history, and the technique was adapted over centuries into something entirely Jamaican. It is the quintessential Saturday morning breakfast — served with bammy (cassava flatbread) or festival (fried dumplings) on the side.

Ingredients

Serves 4

• 2 wholered snapper(scaled and cleaned, scored)
• 1 teaspoonsalt
• 1 teaspoonblack pepper
• 1 teaspoonallspice powder
• 500 mlvegetable oil(for frying)
• 2 mediumcarrots(julienned)
• 2 mediumonions(thinly sliced into rings)
• 1 largered bell pepper(julienned)
• 1 largeyellow bell pepper(julienned)
• 1scotch bonnet pepper(sliced)
• 6allspice berries
• 150 mlwhite vinegar
• 2 tablespoonssugar
• 1 teaspoonsalt(for pickle)

Instructions

1. 1

   Season and dry the fish

   Pat the fish completely dry. Make 3–4 deep diagonal cuts on each side. Season all over and inside with salt, pepper and allspice powder. Leave to sit for 15 minutes.

   Drying the fish thoroughly ensures it fries crispy rather than steaming in the oil.

2. 2

   Fry the fish

   Heat oil in a deep pan to 180°C. Carefully slide in fish one at a time. Fry for 6–8 minutes per side until deeply golden and crispy. Drain on paper towels and arrange on a platter.

3. 3

   Make the escovitch pickle

   In a separate pan, heat 2 tablespoons of the frying oil over medium heat. Add carrots and cook for 2 minutes. Add onions, peppers, scotch bonnet and allspice berries. Stir-fry for 3 minutes until slightly softened but still with crunch.

4. 4

   Add vinegar and pour

   Pour in vinegar, add sugar and salt. Stir and simmer for 1 minute. Immediately pour the hot pickle over the fried fish on the platter. Leave for at least 10 minutes before serving — the fish continues to absorb the pickle.

Variations

• •

  Use king fish, yellowtail, or any firm white fish if snapper is unavailable.

• •

  Some recipes add a bay leaf and a cinnamon stick to the pickle.

• •

  Serve with bammy (Jamaican cassava flatbread) or festival dumplings.

Storage

Escovitch fish actually improves after a few hours as the fish absorbs the pickle. Refrigerate for up to 2 days. Eat at room temperature or reheat briefly.

Frequently Asked Questions