Jamaican Escovitch-Style Fish Balls with Garlic Lime

About This Recipe

Escovitch is a beloved Jamaican preparation traditionally applied to whole fried fish, topped with a vinegar-pickled mix of peppers, onion, and carrot that's tangy and slightly spicy. This dish takes that same escovitch topping and pairs it with fried fish balls -- seasoned with garlic and lime and formed from flaked fish and starch -- making the dish easier to eat and share. The technique for good fish balls is binding them properly so they hold together when fried: mashed potato or breadcrumbs mixed with flaked fish, egg, and seasoning gives enough structure without making them dense. The escovitch sauce itself needs a genuine simmer of a few minutes so the vinegar mellows slightly and the vegetables soften just enough while staying crisp, rather than pouring raw vinegar directly over the fried fish balls. Served as an appetizer or main with festival (Jamaican fried dumplings) or bread, this dish brings the tangy, spicy character of escovitch to a fun, shareable format.

Ingredients

Serves 2

• 400 gwhite fish fillets(cooked and flaked)
• 1 cupmashed potato
• 1egg
• 3 clovesgarlic(minced)
• 1lime(zested and juiced)
• 2scallions(finely chopped)
• 1 tspsalt
• 0.5 cupbreadcrumbs
• 1 cupoil(for frying)
• 1onion(thinly sliced, for escovitch)
• 1carrot(julienned, for escovitch)
• 2scotch bonnet or bell pepper(sliced, for escovitch)
• 0.5 cupwhite vinegar
• 1 tbspsugar

Instructions

1. 1

   Mix the fish balls

   Combine flaked fish, mashed potato, egg, garlic, lime zest and juice, scallions, and salt. Mix well, then shape into 1.5-inch balls and coat lightly in breadcrumbs.

2. 2

   Fry the fish balls

   Heat oil to 175°C (350°F). Fry the balls in batches, 3-4 minutes, until deeply golden and cooked through. Drain on a wire rack.

3. 3

   Make the escovitch sauce

   In a saucepan, combine vinegar, sugar, and a splash of water. Bring to a boil, add onion, carrot, and peppers, and simmer 3-4 minutes until slightly softened but still crisp.

4. 4

   Cool slightly

   Let the escovitch sauce cool for a few minutes so it's warm, not boiling.

5. 5

   Assemble

   Arrange the fried fish balls on a platter.

6. 6

   Top and serve

   Spoon the warm escovitch sauce and vegetables generously over the fish balls and serve immediately.

Variations

• •

  Use salted codfish (saltfish) instead of fresh white fish for a more traditional Jamaican flavor.

• •

  Add allspice to the fish ball mixture for extra warmth.

• •

  Serve with festival (sweet fried dumplings) for a complete Jamaican-style meal.

Storage

Best eaten fresh while crisp. Refrigerate fried fish balls and escovitch sauce separately for up to 2 days; reheat balls in the oven to recrisp.

Frequently Asked Questions