Jamaican Escovitch Fish

Jamaican Escovitch Fish is a traditional dish that features crispy fried fish topped with a tangy and spicy pickled vegetable medley. This flavorful dish is a staple in West Indian cuisine and is perfect for a delicious and satisfying meal.

Jamaican Escovitch Fish

Ingredients

  • 4 whole fish (such as snapper or tilapia), cleaned and scaled
  • 1 cup all-purpose flour
  • Salt and pepper to taste
  • 2 cups vegetable oil for frying
  • 1 large onion, sliced
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 1 scotch bonnet pepper, thinly sliced
  • 1 cup white vinegar
  • 1/4 cup sugar
  • 1 teaspoon allspice berries
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 1 teaspoon salt

Instructions

  1. Season the fish with salt and pepper, then coat each fish with flour, shaking off any excess.
  2. In a large skillet, heat the vegetable oil over medium-high heat. Fry the fish until golden brown and crispy, about 5-6 minutes per side. Drain on paper towels.
  3. In a separate saucepan, combine the vinegar, sugar, allspice, peppercorns, bay leaves, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
  4. Place the sliced onion, bell pepper, carrot, and scotch bonnet pepper in a large bowl. Pour the hot vinegar mixture over the vegetables and let it marinate for 10 minutes.
  5. To serve, place the fried fish on a platter and top with the pickled vegetable mixture.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
20 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
15g

Supplies

Large skillet Saucepan Large bowl Platter

Tools

Knife Cutting board Tongs Measuring cups and spoons

Serving suggestions

Serve the Jamaican Escovitch Fish with steamed rice and a side of fried plantains for a complete and satisfying meal.

Tips & tricks

For a spicier kick, leave the seeds in the scotch bonnet pepper when slicing. Be cautious as scotch bonnet peppers are very hot.

Cost

$20