📝 About This Recipe
A cornerstone of Jamaican seaside dining, Escovitch Fish is a vibrant explosion of textures and bold Caribbean flavors. Fresh, whole snapper is seasoned with local spices and fried until the skin is shatteringly crisp, then topped with a zesty, vinegar-based medley of colorful julienned vegetables and fiery scotch bonnet peppers. This dish perfectly balances the richness of fried fish with the sharp, tangy bite of the 'escovitch' pickle, making it a timeless island favorite for brunch or dinner.
🥗 Ingredients
The Fish
- 4 pieces Whole Red Snapper (cleaned, scaled, and gutted (approx. 1 lb each))
- 2 Lime (cut in half for washing the fish)
- 1 teaspoon Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Garlic Powder
- 2 cups Vegetable Oil (for shallow frying)
The Escovitch Pickle Sauce
- 1 cup White Vinegar
- 1 large Carrot (peeled and julienned into matchsticks)
- 1 large Onion (sliced into thin rings)
- 1-2 Scotch Bonnet Pepper (seeded and sliced into thin strips)
- 10-12 whole Pimento Berries (Allspice) (essential for authentic flavor)
- 1/2 each Bell Peppers (Red and Green) (julienned)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
👨🍳 Instructions
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1
Rinse the fish thoroughly under cold water and rub with the cut lime halves to remove any 'rawness'. Pat the fish extremely dry with paper towels; dry skin is the secret to a crispy finish.
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2
Using a sharp knife, make 2 or 3 diagonal slashes on both sides of each fish, cutting down to the bone. This ensures even cooking and allows the seasoning to penetrate.
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3
In a small bowl, mix the salt, black pepper, and garlic powder. Rub this mixture generously over the exterior, inside the cavity, and into the slashes of the fish.
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4
Heat the vegetable oil in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. The oil is ready when a small piece of bread sizzles immediately upon contact.
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5
Carefully place two fish into the hot oil. Fry for about 5-7 minutes per side, without moving them too much, until the skin is golden brown and crispy. Repeat with the remaining fish.
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6
Remove the fried fish and place them on a wire rack or paper-towel-lined plate to drain. Transfer them to a deep serving platter.
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7
In a separate clean saucepan, combine the white vinegar, sugar, and pimento berries. Bring the mixture to a simmer over medium heat.
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8
Add the julienned carrots to the vinegar and simmer for 2 minutes. They should soften slightly but retain a snap.
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9
Add the onion rings, bell peppers, and scotch bonnet strips to the saucepan. Simmer for an additional 2 minutes until the onions become slightly translucent.
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10
Taste the pickle liquid; it should be sharp, spicy, and slightly sweet. Adjust seasoning if necessary.
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11
While the vegetables are still hot, pour the entire contents of the saucepan (liquid and vegetables) over the fried fish.
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12
Let the fish sit for at least 15-30 minutes before serving. This allows the fish to absorb the tangy vinegar and the heat from the peppers.
💡 Chef's Tips
Always use fresh, whole fish with clear eyes for the best flavor and texture. If you prefer less heat, keep the scotch bonnet peppers whole instead of slicing them; you'll get the aroma without the intense spice. For the ultimate experience, make the pickle sauce a few hours in advance to let the flavors marry. Ensure the oil is hot enough before adding the fish; if the oil is too cool, the fish will stick and become greasy. Don't crowd the pan while frying; if you have a small skillet, fry the fish one at a time to maintain oil temperature.
🍽️ Serving Suggestions
Serve with traditional Jamaican Bammy (cassava flatbread) soaked in coconut milk and fried. Pair with a side of 'Festival' (sweet fried dumplings) for a classic beachside combination. Accompany with a scoop of Rice and Peas to soak up the extra vinegar sauce. Enjoy with a cold Red Stripe beer or a refreshing glass of Jamaican sorrel drink. Add a side of sliced avocado (pear) to provide a creamy contrast to the sharp acidity.