Jamaican Escovitch Fish

A whole fried fish, crisp to the bone, is topped with a hot, sweet, and sour sauce of julienned carrots, onions, and Scotch bonnet peppers, creating a stunning and delicious contrast in textures and flavors.

Yield: 2-4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

For the Fish:

• 2 whole medium-sized fish (about 1-1.5 lbs total), such as red snapper, parrotfish, or kingfish, cleaned and scaled
• 1 lime or lemon, juiced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ cup all-purpose flour
• ¼ cup cornmeal (optional, for extra crunch)
• 1 tsp paprika
• Vegetable oil, for frying (enough for about 1-inch depth in a skillet)

For the Escovitch Sauce:

• ½ cup white vinegar
• ¼ cup water
• 1 scotch bonnet pepper, sliced into rings (seeds removed for less heat)
• 1 medium carrot, julienned or cut into thin rounds
• 1 medium onion, thinly sliced
• 1 bell pepper (any color), julienned
• 2 cloves garlic, thinly sliced
• 1 tsp pimento berries (allspice berries)
• ½ tsp whole black peppercorns
• 1 tsp brown sugar
• ½ tsp salt
• 2-3 sprigs fresh thyme

Instructions

Step 1: Prepare the Fish

1. Rinse the fish inside and out under cold water. Pat them completely dry with paper towels.
2. Make 2-3 diagonal slashes on each side of the fish, cutting down to the bone. This allows heat to penetrate evenly and prevents the skin from bursting.
3. Rub the fish inside and out with the lime juice, then season generously with salt, black pepper, and garlic powder. Set aside for 10-15 minutes.

Step 2: Make the Escovitch Sauce

1. While the fish is resting, combine the vinegar, water, scotch bonnet pepper, carrot, onion, bell pepper, garlic, pimento berries, peppercorns, brown sugar, salt, and thyme in a saucepan.
2. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5-7 minutes, just until the vegetables have softened slightly but still retain some crunch.
3. Remove from heat and set aside. The flavors will continue to develop as it cools.

Step 3: Fry the Fish

1. In a shallow dish, mix the flour, cornmeal (if using), and paprika.
2. Dredge each seasoned fish in the flour mixture, shaking off any excess. Ensure the fish is coated evenly, including inside the slashes.
3. Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet (like cast iron) over medium-high heat until shimmering (around 350°F / 175°C).
4. Carefully place the fish in the hot oil. Fry for 5-7 minutes per side, depending on thickness, until the skin is deep golden brown, crispy, and the flesh is cooked through and flakes easily with a fork.
5. Remove the fish and drain on a wire rack set over a baking sheet or on paper towels. This keeps the bottom from getting soggy.

Step 4: Assemble the Dish

1. Place the hot, crispy fried fish on a serving platter.
2. Immediately pour the warm escovitch sauce with all the vegetables over the top of the fish. The hot fish will absorb the flavors of the sauce perfectly.
3. Let it sit for 5 minutes before serving to allow the flavors to meld.

Step 5: Serve

1. Serve the Escovitch Fish immediately while the skin is still crispy.
2. Traditional sides include Bammy (cassava flatbread), Festival (sweet fried dumplings), or simple white rice to soak up the delicious sauce.

Chef’s Notes & Tips

• Handling the Heat: The scotch bonnet pepper is essential for authenticity. Slicing it into rings distributes the heat evenly. For a milder dish, remove the seeds and membranes, or use only half a pepper. Always wash your hands thoroughly after handling.
• Fish Choices: Red snapper is the most popular choice for its firm flesh and mild flavor. Other excellent options include tilapia, kingfish, or parrotfish. You can also use large fish fillets if you prefer no bones; adjust frying time accordingly.
• The “Pickle” Effect: The vinegar-based sauce acts as a quick pickle for the vegetables. For an even more pronounced pickled flavor, you can make the sauce a day ahead and let it marinate in the refrigerator.
• Crispy Skin is Key: Ensuring the fish is completely dry before seasoning and frying is the secret to achieving that perfectly crispy, non-soggy skin.
• Don’t Crowd the Pan: Fry one fish at a time if your skillet isn’t large enough. Overcrowding will drop the oil temperature and result in steamed, greasy fish instead of crispy fish.