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:

2 lbs whole snapper or fish fillets (scaled and cleaned)
2 tsp all-purpose seasoning
1 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp cayenne pepper
1 1/2 cups all-purpose flour
Vegetable oil, for frying

For the Escovitch Sauce:

1/2 cup thinly sliced carrots
1 small onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 Scotch bonnet pepper (or to taste), thinly sliced
1/2 cup white vinegar
1/4 cup water
1 tsp sugar
1/2 tsp salt
6-8 pimento seeds (allspice)

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Instructions

Rinse and pat dry the fish. Season both sides with all-purpose seasoning, garlic powder, paprika, black pepper, salt, and cayenne pepper.
Dredge seasoned fish in flour until evenly coated.
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.
In a saucepan, bring vinegar, water, sugar, salt, and pimento seeds to a simmer.
Add carrots, onion, bell pepper, and Scotch bonnet pepper. Simmer for 3–4 minutes until slightly softened.
Pour the hot escovitch sauce over the fried fish and let sit for 10–15 minutes.
Serve warm or at room temperature with bammy, rice, or fried plantains.

Notes

Use caution with Scotch bonnet—it’s hot! Adjust to taste.
Escovitch sauce can be made ahead for deeper flavor.
This dish is traditionally served at room temperature.
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