This Jamaican-style fried fish is one of my go-to dishes when I’m craving bold, spicy flavors. The fish is fried until crisp, then blanketed with a tangy, fiery pickled vegetable topping that seeps into every bite. It’s surprisingly easy to make at home, and let me tell you—it’s the kind of meal that lights up the table. If you’re someone who loves a bit of heat, this recipe might become one of your favorites too.
What Makes Jamaican Escovitch Fish Special
Escovitch is all about contrast. You get beautifully crispy fish drenched in a sharp, spicy, pickled sauce with onion, carrot, pimento (allspice), and scotch bonnet pepper. It’s the kind of dish that wakes up your taste buds.
I first tried authentic escovitch in a small roadside spot in Jamaica where the cook insisted it had to be fiery. There was no negotiation on that. That memory stuck with me, so I try to keep it traditional. Some folks add bell peppers, but I usually keep it simple with onions and carrots for that classic bite.
When making this at home, I like to use whole red snapper because it really soaks up the flavor, but if all you have are fillets, don’t worry—they work beautifully too.
Ingredients You’ll Need
One of the best things about this dish is that the ingredient list is short but meaningful. Every single one matters.
Fish: Freshness is everything. I learned this the hard way when I tried using fish that wasn’t quite fresh—it broke apart in the oil and made a mess. Choose the freshest fish you can find. I love using whole snapper for authenticity, but fillets are easier for weeknight cooking.
Scotch Bonnet Pepper: This is non-negotiable if you want that real Jamaican heat. I once tried substituting with a milder chili, and it just wasn’t the same. But be careful—these peppers are no joke. Remove the seeds if you want to tone it down.
Pimento (Allspice): One of those spices that makes Jamaican food taste unmistakably Jamaican. Don’t skip it. It brings a warm, almost clove-like depth.
Carrots and Onions: These make the base of your pickled topping. I love how the carrots stay a little crisp while soaking up all that vinegary goodness.
Vinegar and Sugar: White distilled vinegar is standard. I usually go with brown sugar because I like its subtle molasses note, but white sugar works too. Adjust to your taste.
Salt and Black Pepper: The basics—don’t overthink them. Just season well.
Garlic: I toss a few smashed cloves into the oil to flavor it. It’s a little extra step that adds so much.
Step-by-Step Cooking Method
This is the part I love most—getting hands-on in the kitchen. Here’s how I make it:
1. Season the Fish
First, I make sure the fish is bone dry. I pat it thoroughly with paper towels so it crisps instead of steaming. Then I rub it inside and out with salt and black pepper. If you want, add a bit of fish seasoning. Growing up, I watched cooks score the fish so the seasoning really gets in there—that’s a trick I always use.
2. Heat the Oil
I don’t use a deep fryer for this. Just enough oil in a heavy pan to come halfway up the fish. I wait until it’s just shy of smoking. That’s the key to crisp skin without sticking. I’ll add the pimento berries, sliced garlic, and a bit of scotch bonnet right into the oil to infuse it with flavor.
3. Fry Until Crispy
Once the garlic is golden, I carefully lower the fish in. Don’t rush. Let one side get crisp before turning. I also drop the heat slightly once the fish is in so it doesn’t brown too quickly while the inside stays raw. By the time it’s golden brown, the kitchen smells like magic.
Making the Pickled Escovitch Sauce
Slice the Vegetables
This is where you can make it your own. I usually go classic with thin strips of carrot and onion rings. Don’t skimp on the slicing—thin is better. I remove the scotch bonnet seeds to keep the heat intense but not overwhelming. But if you’re feeling brave, keep them in.
Cook the Sauce
In the same pan with all those leftover bits of flavor, I sauté the veggies for a couple of minutes with pimento berries and the scotch bonnet. Then I add vinegar, sugar, and a pinch of salt. A quick simmer for a few more minutes is all it needs. The smell alone will make you hungry.
Finish the Dish
I pour the hot pickled sauce over the freshly fried fish. This is where the magic happens. The fish starts soaking up all that spicy, tangy liquid. I often let it sit for a bit—or even refrigerate it overnight. The next day, it’s even better, with the flavors really sinking in.
How I Store Leftovers
Honestly, escovitch fish rarely lasts long in my kitchen. But when I have leftovers, I let it cool completely, then cover and refrigerate. It keeps well for about four weeks, though after three weeks, the carrots and onions soften quite a bit. Personally, I think it’s at its peak on day two, once the sauce has worked its way through the crispy fish.
Perfect Sides for Escovitch Fish
Whenever I make this at home, I try to recreate the way it’s served in Jamaica. My favorites are:
- Bammy: A dense cassava flatbread that soaks up the sauce.
- Festival: Those slightly sweet fried dumplings that are perfect with the sharp, spicy fish.
- Hard-Dough Bread: Just a good, thick slice to mop up the pickled sauce.
But I’ll be honest—I’ve also eaten escovitch fish with plain steamed rice or even tucked into a soft roll for an overstuffed sandwich. There are no rules in my kitchen.
Final Thoughts
Escovitch fish is one of those recipes that looks fancy but is really all about simple, bold flavors. Every time I make it, I think back to that first fiery bite in Jamaica and try to do it justice at home. If you love big flavors and aren’t shy about a little heat, I think you’ll love making this as much as I do.
Jamaican Escovitch Fish
Crispy pan-fried fish smothered in a vibrant, spicy pickled vegetable topping—Jamaican Escovitch Fish is a bold and flavorful dish with a perfect balance of heat, tang, and crunch.
Ingredients
- 850g (about 1.87 lb) whole fresh fish, cleaned
- ¾ teaspoon black pepper
- 2 teaspoons salt
- 3 garlic cloves, halved
- 1½ tablespoons brown sugar
- 60g (2.12 oz) sliced onion
- 150g (5.29 oz) carrot, cut into strips
- 6 tablespoons white distilled vinegar
- 30 whole pimento berries (allspice)
- 3 Scotch bonnet peppers (2 sliced and deseeded, 1 left whole)
- Cooking oil, for frying
- Juice of a lime or lemon (for cleaning fish)
Instructions
- Clean the fish thoroughly using lime or lemon juice and water. Rinse and pat dry with paper towels.
- In a small bowl, mix 1 teaspoon of salt with the black pepper to create a simple dry rub. Score the fish on both sides with deep slashes, then season generously inside and out, pressing the seasoning into the cuts.
- Heat just enough oil in a large frying pan to cover one side of the fish. Place the pan over high heat and allow the oil to reach smoking point.
- Drop in the halved garlic cloves, 5 of the pimento berries, and one whole Scotch bonnet pepper to infuse the oil.
- Carefully place the seasoned fish into the pan. Let it sear for about 2–3 minutes, then reduce the heat to medium-low.
- Continue frying, flipping once, until both sides are golden and the skin is crisp. Transfer to a plate lined with paper towels to drain excess oil.
- Discard most of the oil from the pan, leaving behind about 1 tablespoon. Return the pan to low heat.
- Add the sliced onions, remaining pimento berries, sliced Scotch bonnet peppers, and carrot strips. Sauté for 2–3 minutes until slightly softened but still vibrant.
- Stir in the vinegar and brown sugar, then let everything simmer together for another 2–3 minutes until well combined and aromatic.
- Pour the hot escovitch sauce over the crispy fried fish. Let it sit for a few minutes to soak up the flavors before serving.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 201Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 879mgCarbohydrates 16gFiber 4gSugar 9gProtein 11g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
