If you’re looking for a dish that perfectly balances crispy, fried fish with a tangy, spicy vegetable topping, Jamaican Escovitch fish is a must-try. This traditional dish is a staple in Jamaican cuisine, celebrated for its bold flavors and vibrant presentation. It’s often served with bammy (cassava flatbread) or festival (sweet fried dough), making it a complete and satisfying meal.
What is Escovitch Fish?
Escovitch fish is a Jamaican dish featuring crispy fried fish topped with a pickled sauce made from vinegar, onions, carrots, bell peppers, and Scotch bonnet peppers. The acidity from the vinegar cuts through the richness of the fried fish, while the Scotch bonnet adds an unmistakable kick of heat. The dish has Spanish and African influences and is somewhat similar to escabeche, a dish found in Latin American and Mediterranean cuisines.
Ingredients You’ll Need
To prepare this flavorful dish, gather the following ingredients:
For the Fish:
- 2 whole snapper or parrotfish (cleaned and scaled)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon all-purpose seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional for color)
- 1 lime or lemon (for cleaning the fish)
- 1 cup vegetable oil (for frying)
For the Escovitch Sauce:
- 1 medium onion, thinly sliced
- 1 carrot, julienned
- 1 bell pepper (red, green, or yellow), thinly sliced
- 1-2 Scotch bonnet peppers, thinly sliced (use gloves when handling)
- 2 cloves garlic, minced
- 1 teaspoon allspice (pimento)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup white vinegar
- ¼ cup water
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
Step-by-Step Cooking Instructions
1. Prepare the Fish
- Rinse the fish with water and lime or lemon juice to remove any unwanted smell.
- Pat the fish dry with paper towels, then use a sharp knife to score the fish by making three diagonal slits on each side.
- Season the fish inside and out with salt, black pepper, garlic powder, all-purpose seasoning, and paprika.
- Let the fish sit for about 15 minutes to absorb the seasoning.
2. Fry the Fish
- Heat the vegetable oil in a large frying pan over medium-high heat.
- Once the oil is hot, carefully add the fish and fry for about 5-7 minutes per side, or until golden brown and crispy.
- Remove the fish from the pan and place it on a plate lined with paper towels to absorb excess oil.
3. Make the Escovitch Sauce
- In a separate pan, heat 1 tablespoon of oil over medium heat.
- Add the sliced onions, carrots, bell peppers, Scotch bonnet peppers, and garlic.
- Sauté for 2-3 minutes until the vegetables soften slightly.
- Add allspice, salt, black pepper, vinegar, water, and sugar.
- Let the mixture simmer for another 2-3 minutes, stirring occasionally.
4. Assemble the Dish
- Pour the hot escovitch sauce over the fried fish, making sure the vegetables are evenly distributed.
- Allow the fish to rest for at least 10 minutes so the flavors can meld together.
Serving Suggestions
Escovitch fish is best served warm or at room temperature. Pair it with:
- Bammy (Jamaican cassava flatbread)
- Festival (sweet fried dough)
- Rice and peas
- Fried plantains
Final Thoughts
Escovitch fish is a dish bursting with flavors—crispy, tangy, and spicy all at once. Whether you’re looking to try authentic Jamaican cuisine or impress guests with a vibrant seafood dish, this recipe is a surefire hit. Give it a try, and enjoy a taste of the Caribbean in your own kitchen!
