Jamaican Escovitch Fish Recipe

If you’ve ever been to a beachside fish shop in Jamaica or attended a lively island cookout, chances are you’ve seen or tasted Jamaican Escovitch Fish!

Jamaican Escovitch Fish isn’t just food—it’s a cultural experience.

Golden, crispy fried fish topped with a vibrant, spicy pickled vegetable medley—it hits all the right notes: tangy, spicy, crunchy, and satisfying.

Whether you’re craving something different for dinner or looking to relive your favorite Jamaican vacation, this authentic Jamaican Escovitch Fish recipe brings the flavors of the island right to your kitchen!

What is Jamaican Escovitch Fish?

Jamaican Escovitch Fish is a traditional dish made by frying whole fish until crispy and then topping it with a spicy vinegar-based pickled sauce loaded with julienned carrots, onions, Scotch bonnet peppers, and pimento seeds (allspice).

The name “Escovitch” comes from the Spanish term escabeche, which refers to marinated or pickled foods.

The technique dates back to the 18th century and was introduced to Jamaica by Spanish settlers.

Over time, Jamaicans added their own bold twist—introducing heat from the fiery Scotch bonnet and fragrant notes from native herbs and spices.

It’s perfect for warm-weather meals or make-ahead gatherings.

What Type of Fish to Use?

Traditionally, Jamaican escovitch is made with whole fish—usually snapper, but grunts, parrotfish, or doctor fish are also popular in Jamaica.

Red snapper is most commonly used because of its firm texture, which holds up well to frying and soaks in the pickled vegetables beautifully.

Why You’ll Love This Jamaican Escovitch Fish Recipe

You will love this Jamaican Escovitch Fish recipe for the flowing reasons:

1. Big Flavor, Simple Ingredients – You don’t need fancy ingredients to make something truly delicious. This recipe is bold, zesty, and authentic.

2. Perfect for Entertaining – Escovitch is impressive to look at and even more exciting to eat. Great for dinner parties or backyard cookouts.

3. Make-Ahead Friendly – The fish and the escovitch sauce can be made in advance, and the flavors get even better the next day.

4. Versatile – Enjoy it as a main dish or even in a sandwich or wrap.

Ingredients for Jamaican Escovitch Fish

To prepare authentic Jamaican Escovitch Fish, you’ll need the following ingredients:

• Fish
  Fresh fish holds up better during frying, giving you that essential golden, crispy skin without falling apart in the pan. While whole fish like snapper is traditional, this recipe is flexible. Fish fillets can be used just as effectively—perfect if you’re short on time or prefer a boneless option. Ultimately, any firm white fish will do, as long as it’s fresh and can handle a good fry.
  
• Lime
  Before seasoning, it’s customary in Jamaican kitchens to wash fish with lime (or lemon) juice. This step helps to neutralize any strong, fishy scent and lightly tenderizes the meat. It’s a simple but important part of preparing fish the Jamaican way.

• Scotch Bonnet Pepper
  No true Jamaican escovitch is complete without heat, and that’s where the Scotch bonnet pepper comes in. It’s used both in the escovitch pickled sauce and, optionally, in the frying process to infuse the fish with spice. If you can’t handle too much heat, remove the seeds or use just half—but don’t skip it entirely.

• Pimento (Allspice)
  Whole pimento berries are added to both the hot oil when frying the fish and to the vinegar-based escovitch sauce. They lend a warm, aromatic depth that balances out the tangy and spicy flavors. Without pimento, it’s just not authentically Jamaican.

• Carrots, Bell Pepper & Onion
  These are the base vegetables for escovitch sauce, sliced into thin strips for the perfect crunch and pickled texture. You can also add thin strips of bell pepper for color and another layer of flavor.

• Vinegar & Sugar
  The sharp acidity of the vinegar cuts through the richness of the fried fish, while the sugar provides balance. Brown sugar is traditionally used for a deeper flavor, but white granulated sugar works too—just adjust to taste, as it tends to be a little sweeter.

• Salt & Black Pepper
  Seasoning the fish is simple yet essential. A classic blend of salt and freshly ground black pepper is usually enough to enhance the fish’s natural flavor. That said, feel free to add a touch of fish seasoning or garlic powder if you’d like a bolder taste.

• Garlic
  Dropping a few crushed cloves into the frying oil can boost the flavor of the fish subtly but beautifully.
  
• Cooking Oil
  Choose a neutral, high-smoke-point oil like vegetable oil for frying. You need enough oil to shallow-fry the fish until golden and crisp.

Essential Kitchen Tools

• Cast iron skillet or deep frying pan
• Tongs or slotted spoon
• Sharp knife and cutting board
• Mixing bowl
• Small saucepan
• Plate lined with paper towels
• Fish scaler (optional, if cleaning your own fish)

How to Make Jamaican Escovitch Fish

Here are the steps to make authentic Jamaican Escovitch Fish:

1. Season the Fish

• Clean, gut, and scale the fish.
• Pat it completely dry with paper towels.
• Mix salt and black pepper, then rub it all over the fish, including inside the cuts and cavity.

2. Heat the Oil

• Use enough oil to shallow-fry the fish.
• Bring the oil to just below smoking point.
• Add pimento seeds, sliced Scotch bonnet, and sliced garlic to the oil before frying the fish.

3. Fry the Fish

• Once the garlic starts to brown, place the fish into the oil.
• Reduce the heat slightly to cook the fish through without burning the outside.
• Fry each side until golden brown and crispy.
• Remove and drain on paper towels.

4. Prepare the Vegetables

• Julienne (cut into thin strips) the carrots.
• Slice the onion into rings.
• Thinly slice the Scotch bonnet pepper. Remove seeds to reduce heat if preferred.

5. Make the Sauce

• In the same pan used to fry the fish, sauté the carrots, onions, Scotch bonnet, and pimento seeds for 2 minutes.
• Add vinegar, sugar, and a pinch of salt.
• Let it simmer for 3–4 minutes.

6. Combine and Serve

• Pour the hot escovitch sauce over the fried fish.
• Let it sit for at least 10–15 minutes, or refrigerate and serve the next day for best flavor.

🍴🐟 You can view the full instructions and recipe below.

What to Serve Jamaican Escovitch Fish With

Jamaican Escovitch Fish pairs beautifully with:

• Festival – A sweet fried dumpling that contrasts the tangy fish perfectly.
• Rice and Peas – For a heartier meal, serve with this classic Jamaican staple.
• Bammy – A traditional cassava flatbread, often soaked in coconut milk and fried.
• Fried Plantains – Soft and caramelized plantains balance the heat of the dish.
• Hard Dough Bread – Simple and soft, perfect for soaking up the sauce.

Jamaican Escovitch Fish Recipe: FAQs

1. Can I use fish fillets instead of whole fish?
Yes! While whole fish gives the most authentic experience, boneless fillets work well too—just be gentle when frying.

2. Is Escovitch Fish spicy?
It can be! Scotch bonnet peppers bring serious heat, so remove the seeds or use fewer peppers if you prefer it milder.

3. Can I make it ahead of time?
Absolutely. In fact, Escovitch Fish often tastes better after marinating for a few hours or overnight in the fridge.

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