Crispy Jamaican Escovitch Fish Recipe with Tangy Sauce
Jamaican Escovitch Fish
Today on the Takrecipe website, we’re bringing you an authentic Jamaican Escovitch Fish recipe! This beloved dish features crispy fried fish topped with a vibrant, tangy, and spicy pickled vegetable sauce. The combination of crispy texture, vinegar-infused flavors, and a touch of heat makes this dish an absolute must-try. Perfectly paired with fried dumplings, rice, or festival bread, it’s a Jamaican classic that will transport you straight to the Caribbean!
Ingredients Serves: 4
- For the Fish:
- 4 whole snapper (or any firm white fish, cleaned and scaled)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon all-purpose seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper (optional for extra heat)
- 2 cups vegetable oil (for frying)
- For the Escovitch Sauce (Pickled Vegetables):
- 1 medium onion, thinly sliced
- 1 large carrot, julienned
- 1 bell pepper (red or yellow), thinly sliced
- 1 Scotch bonnet pepper, thinly sliced (adjust to taste)
- ½ cup white vinegar
- ¼ cup water
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon allspice (pimento)
- ½ teaspoon dried thyme
- 2 cloves garlic, minced
Prepare the Fish
Clean the Fish – Wash the fish with lime or vinegar water, then pat it dry using paper towels. Season the Fish – Rub both sides of the fish with salt, black pepper, all-purpose seasoning, garlic powder, onion powder, paprika, thyme, and cayenne pepper. Let it sit for at least 15 minutes to absorb the flavors.
Fry the Fish
Heat the Oil – In a large skillet, heat vegetable oil over medium-high heat. The oil should be hot but not smoking (around 350°F/175°C). Fry the Fish – Carefully place the fish into the hot oil and fry for about 5-7 minutes per side, or until golden brown and crispy. Drain the Fish – Remove the fish from the oil and place it on a plate lined with paper towels to drain excess oil.
Prepare the Escovitch Sauce
Sauté the Vegetables – In a separate pan, add a tablespoon of oil and sauté the onions, bell peppers, and carrots for 2-3 minutes until slightly softened. Make the Pickling Sauce – Add vinegar, water, sugar, salt, black pepper, allspice, thyme, Scotch bonnet, and garlic. Let it simmer for 3-5 minutes to infuse flavors. Pour Over the Fish – Remove from heat and immediately pour the hot pickled vegetable sauce over the fried fish.
Serve & Enjoy
Serve the Escovitch Fish with fried plantains, festival bread, or steamed rice for a complete meal. Garnish with fresh herbs and lime wedges for an extra burst of flavor!
Tips:
Use Fresh Fish
🟢Snapper is the best choice, but kingfish or parrotfish work well too. Ensure the fish is fresh for maximum flavor.
Don’t Overcrowd the Pan
🟢Frying multiple fish at once can lower the oil temperature, making the fish greasy instead of crispy.
Adjust the Heat
🟢Scotch bonnet peppers are very spicy! Remove the seeds for a milder flavor or substitute with a milder pepper