Escovitch Fish

  • Total Time - 45 minutes
  • Prep Time - 20 minutes
  • Cook Time - 25 minutes
  • Servings: 4
  • Country: Jamaica
A whole fried Escovitch Fish on a platter, covered with a colorful pickled sauce with onion slices, julienned carrots, and red peppers.

The origin of this dish dates back to colonial times and is influenced by Spanish cuisine (escabeche). The fish is first thoroughly cleaned and dried, then lightly scored, seasoned, and fried until golden brown and crispy. The sauce, prepared in a separate pot, is what makes the dish special. It's made by briefly sautéing onions, carrots, bell peppers, and a whole Scotch Bonnet pepper in hot oil, then adding vinegar and water and bringing it to a simmer. This hot, tangy sauce is then poured over the crispy fried fish, allowing it to soak up all the flavors. The longer the fish sits in the sauce, the more intense the flavors become.

Ingredients

For the Fish

  • 2 pieces whole fish, such as red snapper or sea bream, cleaned and scaled
  • 0.5 cup all-purpose flour
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • as needed vegetable oil for frying

For the Pickled Sauce

  • 1 cup white vinegar
  • 0.5 cup water
  • 2 pieces carrots, cut into julienne strips
  • 1 yellow onion, thinly sliced
  • 1 bell pepper (red or yellow), thinly sliced
  • 1 Scotch Bonnet pepper, whole (pierced in a few places)
  • 1 tablespoon sugar
  • 2 fresh thyme sprigs
  • 6 berries whole allspice berries

Instructions

Step 1: Prepare the Fish

Clean and pat the fish dry with paper towels. Make 2-3 deep scores on each side of the fish to allow the seasonings to penetrate. In a small bowl, mix the salt, pepper, and flour. Lightly coat the fish evenly in the mixture, shaking off any excess.

Step 2: Fry the Fish

In a large skillet, heat enough vegetable oil over medium-high heat to submerge the fish halfway. Carefully place the fish in the hot oil and fry for 4-6 minutes on each side until golden brown and crispy. The cooking time will vary depending on the thickness of the fish. Once cooked, remove the fish and place it on a serving platter.

Step 3: Make the Sauce

In a separate small pot, heat about 2 tablespoons of the oil used for frying the fish. Add the sliced onion, carrots, and bell pepper, and sauté for 2-3 minutes until they are slightly softened but still have a crunch. Do not overcook.

Add the white vinegar, water, Scotch Bonnet pepper, sugar, thyme, and allspice berries. Bring to a boil and let it simmer for 2 minutes. The sauce should remain thin and liquid.

Step 4: Finish and Serve

Pour the hot pickled sauce evenly over the crispy fried fish. It will immediately begin to soak into the fish. Let it rest for at least 5 minutes to allow the flavors to meld.

Serve warm, traditionally with Bammy (cassava flatbread) or Festival dumplings.