Crispy, spicy, and full of bold Caribbean flavor, Fried Jamaican Escovitch Fish is a beloved traditional dish that brings together golden-fried fish and a vibrant, tangy pepper sauce. Seasoned to perfection and topped with pickled vegetables and Scotch bonnet pepper, this dish is a standout centerpiece that can be enjoyed with bammy, fried plantains, or steamed rice. Whether served warm or at room temperature, it’s a culinary experience packed with island flair and soul-satisfying taste.
Why You’ll Love This Recipe
- Classic Jamaican flavor with a perfect balance of spice, tang, and texture
- Crispy, well-seasoned fish that holds up beautifully under the sauce
- Vibrant escovitch topping made with colorful vegetables and fiery Scotch bonnet
- Great for entertaining or special family meals
- Versatile—works with whole snapper or fillets
- Ready in just over 30 minutes
- A bold and flavorful way to enjoy fish
- Delicious both hot and at room temperature
- Pairs beautifully with a variety of traditional Caribbean sides
- A satisfying fusion of texture, aroma, and heat
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Fish:
- Whole snapper or fish fillets (scaled and cleaned)
- All-purpose seasoning
- Garlic powder
- Paprika
- Black pepper
- Salt
- Cayenne pepper
- All-purpose flour
- Vegetable oil, for frying
For the Escovitch Sauce:
- Carrots, thinly sliced
- Onion, thinly sliced
- Red bell pepper, thinly sliced
- Scotch bonnet pepper, thinly sliced
- White vinegar
- Water
- Sugar
- Salt
- Pimento seeds (allspice)
Directions
- Rinse and pat the fish dry. Season generously on both sides with all-purpose seasoning, garlic powder, paprika, black pepper, salt, and cayenne.
- Dredge each piece of fish in flour until fully coated, shaking off any excess.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the fish for 4–5 minutes per side, or until golden brown and crispy. Transfer to paper towels to drain.
- In a small saucepan, combine the vinegar, water, sugar, salt, and pimento seeds. Bring to a gentle simmer.
- Add the carrots, onion, bell pepper, and Scotch bonnet. Simmer for 3–4 minutes, just until the vegetables soften slightly.
- Carefully pour the hot escovitch sauce over the fried fish. Let it soak for 10–15 minutes to absorb the flavors.
- Serve warm or at room temperature with your favorite Jamaican sides.
Servings and timing
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 servings
- Calories: Approximately 395 kcal per serving
Variations
- Milder Version: Use sweet peppers instead of Scotch bonnet or reduce the amount for less heat.
- Boneless Option: Use skin-on fillets for easier eating without sacrificing flavor.
- Grilled Twist: Grill the seasoned fish instead of frying for a healthier alternative.
- Coconut Infusion: Add a splash of coconut milk to the escovitch sauce for a subtle tropical note.
- Citrus Addition: Add lime juice or zest to the sauce for added brightness.
- Escovitch Chicken: Use the same escovitch topping over fried or grilled chicken.
- Pickled Version: Prepare the escovitch sauce ahead and allow it to chill for a stronger pickled flavor.
- Smoked Option: Use smoked paprika for a deeper, earthier taste.
- Vegetarian Twist: Serve the escovitch sauce over crispy tofu or eggplant for a meat-free option.
- Tropical Sides: Pair with mango salsa or pineapple slaw for a fruity contrast.
storage/reheating
Storage:
Store leftover fish and escovitch sauce separately in airtight containers in the refrigerator for up to 2 days. Keeping them separate preserves the fish’s texture.
Reheating:
Reheat the fish in an oven at 375°F (190°C) for 10–12 minutes or in an air fryer at 350°F (175°C) for 5–7 minutes until crisp. Reheat the escovitch sauce gently in a saucepan or serve it cold over the warm fish.
FAQs
What is Jamaican Escovitch fish?
Escovitch fish is a traditional Jamaican dish of fried fish topped with a spicy, vinegary pickled vegetable sauce, typically served warm or at room temperature.
What type of fish is best for escovitch?
Whole snapper is most traditional, but other firm white fish like grunts, parrotfish, or fillets such as tilapia or cod can also work.
Is Escovitch fish spicy?
Yes, it can be, especially with Scotch bonnet peppers. You can adjust the heat level to your preference.
Can I make this dish ahead of time?
Yes, it can be prepared ahead and served at room temperature. The flavors continue to develop as it rests.
How long should I marinate the fish before frying?
Marinating isn’t necessary, but letting the seasoned fish rest for 10–15 minutes can enhance flavor.
What do pimento seeds add to the sauce?
Pimento seeds (allspice) add a warm, aromatic note that is key to authentic Jamaican escovitch flavor.
Can I reuse the frying oil?
Yes, strain and store the oil after cooling. Use it for frying similar savory dishes, but avoid mixing with sweet recipes.
What are the best sides for this dish?
Traditional sides include bammy, fried plantains, rice and peas, festival, or ground provisions like yam and sweet potato.
Can I use fillets instead of whole fish?
Absolutely. Fillets are easier to manage and quicker to cook, making them a convenient alternative.
Does the fish need to be served hot?
No, escovitch fish is traditionally served warm or at room temperature, making it great for make-ahead meals.
Conclusion
Fried Jamaican Escovitch Fish is a vibrant and bold Caribbean classic that delivers on flavor, texture, and visual appeal. With its crispy, well-seasoned fish and zesty pickled vegetable topping, this dish is a celebration of traditional Jamaican cooking. Whether you’re serving it at a family dinner or cultural gathering, it’s sure to impress with its authentic taste and satisfying balance of spice and tang.
Print
Fried Jamaican Escovitch Fish
- Total Time: 35 minutes
- Yield: 4 servings
Description
Crispy, spicy, and packed with bold island flavor, this Fried Jamaican Escovitch Fish is a true Caribbean classic. Seasoned snapper is fried to golden perfection and drenched in a vibrant escovitch sauce of pickled vegetables and Scotch bonnet peppers. This authentic Jamaican recipe is perfect with bammy, fried plantains, or rice for an unforgettable island-style meal.
Ingredients
For the Fish:
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2 lbs whole snapper or fish fillets (scaled and cleaned)
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2 tsp all-purpose seasoning
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1 tsp garlic powder
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1 tsp paprika
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1/2 tsp black pepper
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1/2 tsp salt
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1/4 tsp cayenne pepper
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1 1/2 cups all-purpose flour
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Vegetable oil, for frying
For the Escovitch Sauce:
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1/2 cup thinly sliced carrots
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1 small onion, thinly sliced
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1/2 red bell pepper, thinly sliced
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1/2 Scotch bonnet pepper (or to taste), thinly sliced
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1/2 cup white vinegar
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1/4 cup water
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1 tsp sugar
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1/2 tsp salt
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6-8 pimento seeds (allspice)
Instructions
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Rinse and pat dry the fish. Season both sides with all-purpose seasoning, garlic powder, paprika, black pepper, salt, and cayenne pepper.
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Dredge seasoned fish in flour until evenly coated.
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Heat oil in a large skillet over medium-high heat. Fry fish 4–5 minutes per side, or until golden brown and crispy. Drain on paper towels.
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In a saucepan, bring vinegar, water, sugar, salt, and pimento seeds to a simmer.
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Add carrots, onion, bell pepper, and Scotch bonnet pepper. Simmer for 3–4 minutes until slightly softened.
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Pour the hot escovitch sauce over the fried fish and let sit for 10–15 minutes.
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Serve warm or at room temperature with bammy, rice, or fried plantains.
Notes
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Use caution with Scotch bonnet—it’s hot! Adjust to taste.
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Escovitch sauce can be made ahead for deeper flavor.
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This dish is traditionally served at room temperature.
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Snapper is ideal, but any firm white fish works well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course / Dinner
- Method: Pan-Frying
- Cuisine: Jamaican / Caribbean
