Escovitch Fish

Name: Escovitch Fish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 whole red snappers, scaled and scored; 1 cup all-purpose flour; 1 large carrot, julienned; 2 onions, thinly sliced; 1 Scotch bonnet pepper, sliced; 1 bell pepper, julienned; 1 cup white vinegar; 2 tbsp sugar; 6 allspice berries; 2 bay leaves; Salt and black pepper; Vegetable oil for frying; Juice of 2 limes

Escovitch Fish (es-ko-VITCH fish)

Fried Fish with Pickled Vegetables

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 428 kcal

Whole fried snapper topped with a vibrant tangy pickle of julienned carrots, onions, Scotch bonnet peppers, and allspice-infused vinegar.

Nutrition & Info

Protein 35.0g

Carbs 18.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ fish ⚠ gluten

Equipment Needed

deep skillet saucepan sharp knife

Presentation Guide

Vessel: oval serving platter

Garnishes: pickled vegetables on top, lime wedges

Accompaniments: bammy, festival

Ingredients

2 whole red snappers, scaled and scored
1 cup all-purpose flour
1 large carrot, julienned
2 onions, thinly sliced
1 Scotch bonnet pepper, sliced
1 bell pepper, julienned
1 cup white vinegar
2 tbsp sugar
6 allspice berries
2 bay leaves
Salt and black pepper
Vegetable oil for frying
Juice of 2 limes

Instructions

1
Clean fish with lime juice, then season generously with salt and pepper. Let sit for fifteen minutes to absorb seasoning.
2
Dredge fish in flour, shaking off excess. Fry in hot oil until golden and crispy on both sides, about five minutes per side.
3
In a saucepan, combine vinegar, sugar, allspice berries, and bay leaves. Bring to a boil and simmer two minutes.
4
Add julienned carrots, onions, bell pepper, and Scotch bonnet to the hot vinegar. Cook three minutes until slightly softened.
5
Place fried fish on a serving platter and immediately spoon the hot pickled vegetables over the top while still sizzling.
6
Let the dish rest for ten minutes so the fish absorbs the tangy pickle flavors. Serve at room temperature or slightly warm.

💡

Did You Know?

Escovitch comes from the Spanish word "escabeche," a preservation technique brought to Jamaica by Spanish colonizers in the 1500s.

Chef's Notes

Equipment Tips

deep skillet
saucepan
sharp knife

Garnishing

pickled vegetables on top, lime wedges

Accompaniments

bammy, festival

The Story Behind Escovitch Fish

Escovitch fish is Jamaica's most important contribution to the global tradition of pickled fish dishes. Its roots trace directly to the Spanish escabeche, adapted by Jamaicans with local ingredients like Scotch bonnet peppers and allspice. The dish became central to Easter celebrations, particularly Good Friday when many Jamaicans abstain from meat. The bright, tangy pickle atop crispy fried fish represents the beautiful fusion of European technique and Caribbean flavor.

🕐 Traditionally enjoyed good friday and easter weekend 📜 Origins: Spanish-Jamaican colonial era

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