Escovitch fish

Escovitch Fish is a traditional Jamaican seafood dish known for its crispy fried fish topped with a bright, spicy Recipe: Traditional Jamaican Escovitch Fish

• Prep time: 30 minutes
• Cook time: 20 minutes
• Yields: 2–4 servings

Ingredients Needed

The Fish:

• 2 Whole Red Snappers (cleaned, scaled, and gutted)
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tsp Garlic powder
• ½ cup All-purpose flour (optional, for extra crunch)
• Vegetable oil (for shallow frying)

The “Pickle” Sauce:

• 1 cup White vinegar
• 1 large Onion, thinly sliced into rings
• 1 large Carrot, julienned (cut into thin matchsticks)
• 1 Chayote (Cho-Cho), julienned (optional, for authentic crunch)
• 1 Scotch bonnet pepper, sliced into rings (remove seeds for less heat)
• 10–12 Whole Pimento berries (Allspice)
• 1 tsp Sugar (to balance the acidity)
• ½ tsp Salt

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Preparation Instructions

1. Season the Fish

Wash the fish with lime or lemon juice and water, then pat it bone-dry with paper towels. Make two or three diagonal slashes on each side of the fish. Rub the salt, pepper, and garlic powder into the cavities and the slashes. Let it sit for 10 minutes.

2. The Perfect Fry

Heat about 1 inch of oil in a large skillet over medium-high heat. If using flour, lightly dust the fish and shake off the excess. Fry the fish for about 5–7 minutes per side until the skin is golden-brown and “crackers-crisp.” Remove and drain on paper towels, then place on a serving platter.

3. Prepare the Pickle

In a separate small saucepan, bring the vinegar, sugar, salt, and pimento berries to a simmer. Add the carrots and chayote first, cooking for 2 minutes. Then add the onions and Scotch bonnet slices. Simmer for only 1 more minute—you want the vegetables to lose their raw edge but retain a distinct “snap.”

4. The “Marinating” Moment

While the vegetables and liquid are still hot, pour the entire mixture over the fried fish.

5. Let it Sit

The Golden Rule: While you can eat it immediately, Escovitch is best if it sits for at least 30 minutes to an hour. This allows the vinegar to penetrate the fish meat while the skin stays remarkably crisp.