Escovitch Fish
This classic Jamaican escovitch fish features fried fish marinated in a tangy, spicy, and colorful vinegar-based dressing with pickled vegetables. It's a flavorful dish that can be enjoyed warm or at room temperature.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain fish and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1,000 gwhole fish, cleaned and scaled, scored
- 1 pcslime, juiced
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 0.5 cupall-purpose flour
- 3 cupvegetable oil, for frying
pickling sauce
- 1 cupwhite vinegar
- 0.5 cupwater
- 1 tbspsugar
- 0.5 tspsalt
- 2 pcscarrot, julienned
- 1 pcsyellow onion, thinly sliced
- 1 pcsbell pepper, thinly sliced, any color
- 1 pcsscotch bonnet pepper, whole or thinly sliced, seeds removed for less heat
- 4 pcsallspice berry
- 2 clovegarlic, thinly sliced
Equipment
deep pot · large skillet · paper towels · wire rack · small saucepan
The method
Step by step
- 1
Wash the whole fish thoroughly with lime juice and water, then pat it completely dry with paper towels.
About 5 min
Cook’s note: Ensuring the fish is very dry helps achieve a crispy skin.
- 2
Season the fish generously inside and out with salt and black pepper.
About 2 min
- 3
Lightly dust the seasoned fish with all-purpose flour, shaking off any excess.
About 2 min
Cook’s note: The flour creates a light, crispy coating.
- 4
Heat the vegetable oil in a large, heavy-bottomed skillet or deep pot over medium-high heat until it reaches about 175°C (350°F).
About 5 min
- 5
Carefully place the floured fish into the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through.
About 14 min
Cook’s note: Adjust cooking time based on the thickness of your fish. Avoid overcrowding the pan.
- 6
Remove the fried fish from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- 7
For the pickling sauce, combine white vinegar, water, sugar, and the pickling sauce salt in a small saucepan.
About 2 min
- 8
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.
About 3 min
- 9
Add the julienned carrot, sliced yellow onion, sliced bell pepper, scotch bonnet pepper, allspice berries, and sliced garlic to the simmering sauce.
About 1 min
Cook’s note: Use gloves when handling scotch bonnet peppers.
- 10
Simmer the vegetables in the sauce for 2-3 minutes, just until they are slightly softened but still retain some crispness.
About 3 min
Cook’s note: Do not overcook the vegetables; they should remain vibrant.
- 11
Carefully pour the hot pickling sauce and vegetables over the fried fish, ensuring the fish is well coated.
About 2 min
- 12
Let the escovitch fish rest at room temperature for at least 1 hour to allow the flavors to meld and the fish to absorb the pickling sauce.
About 1 hr
Cook’s note: For best results, let it marinate for several hours or overnight in the refrigerator.
- 13
Serve the escovitch fish warm or at room temperature, garnished with extra pickled vegetables if desired.
Cook’s note: Traditionally served with hard dough bread or bammy.
Keep it good
Store leftover escovitch fish in an airtight container in the refrigerator.
This dish is traditionally eaten at room temperature or slightly warmed; avoid reheating intensely as it can dry out the fish.
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