Traditional Jamaican Escovitch Fish

Name: Traditional Jamaican Escovitch Fish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole cleaned fish (snapper or tilapia); 1 cup all-purpose flour; Salt and pepper to taste; Oil for frying; 1 cup sliced carrots; 1 cup sliced bell peppers (mixed colors); 1 small onion, thinly sliced; 1 cup white vinegar; 1 tablespoon sugar; 2 scotch bonnet peppers, whole; 1 teaspoon pimento seeds (allspice); Salt to taste

Highlighted under: Festive Holiday Recipes

I absolutely love cooking Traditional Jamaican Escovitch Fish because it brings a taste of the Caribbean right to my kitchen. The combination of crispy fried fish topped with a vibrant pickled vegetable sauce creates a harmony of flavors that is both zesty and satisfying. Over the years, I have perfected my technique to ensure that the fish remains tender while the escovitch adds a refreshing crunch. This dish is not just a meal; it’s an experience that transports me back to the colorful streets of Jamaica every time I serve it.

Created by

Anna

Last updated on 2026-01-05T23:06:27.680Z

When I first encountered Escovitch Fish during a trip to Jamaica, I was captivated by its bold flavors and colorful presentation. The crispy fish, paired with the tangy pickled vegetables, quickly became a favorite dish of mine. I learned that the secret to a perfect escovitch is allowing the vegetables to marinate just right, creating an explosion of tartness that beautifully complements the richness of the fish.

As I experimented with the recipe at home, I discovered that using fresh scotch bonnet peppers adds a delightful kick without overpowering the dish. The balance of sweet and sour is achieved by combining vinegar, sugar, and spices, resulting in a sauce that keeps family and friends returning for more. I can’t wait for you to share in this culinary delight!

        Why You Will Love This Recipe
        Crispy fish with a vibrant, flavorful topping
Perfect balance of spicy and tangy flavors
A traditional dish that celebrates Caribbean culture

      

Mastering the Perfect Fry

Frying the fish to perfection is crucial for achieving that desirable crispy texture. Use a heavy-bottomed pan or a deep fryer to maintain consistent heat. Ensure the oil is hot enough before adding the fish—about 350°F (175°C) is ideal. You can test the oil by dropping a small piece of flour into it; if it sizzles immediately, it's ready. Fry in batches to avoid overcrowding, which can lower the oil temperature and result in soggy fish. Look for a golden brown color after about 5-7 minutes per side.

Avoid common pitfalls such as breaking the fish while flipping. Use a wide spatula to carefully turn the fish and let the oil do the work. If you notice any sticking to the pan, give it a little more time; it will release naturally when it's adequately cooked. Also, draining the fried fish on paper towels is essential to absorb excess oil, keeping the fish crispy until serving.

Creating the Perfect Escovitch Sauce

The escovitch sauce is the star of this dish, adding zing and freshness that complements the fried fish. The key is to achieve the right balance of acidity and sweetness; don't hesitate to adjust the sugar and vinegar to your taste. Incorporating colorful bell peppers and carrots not only adds flavor but also enhances visual appeal. When simmering the vegetables, only cook them briefly—about 2 minutes—so they remain slightly crunchy and vibrant, providing textural contrast to the fish.

Using whole scotch bonnet peppers is a strategic choice. By not cutting them, you can control the level of heat in your sauce. If you're concerned about spiciness, you can also substitute with milder peppers like jalapeños or omit them altogether. Letting the sauce sit allows the flavors to meld beautifully, making it even tastier when served over the fish.

Ingredients

For the Fish

4 whole cleaned fish (snapper or tilapia)
1 cup all-purpose flour
Salt and pepper to taste
Oil for frying

For the Escovitch Sauce

1 cup sliced carrots
1 cup sliced bell peppers (mixed colors)
1 small onion, thinly sliced
1 cup white vinegar
1 tablespoon sugar
2 scotch bonnet peppers, whole
1 teaspoon pimento seeds (allspice)
Salt to taste

Make sure to adjust the spice level by adding or removing scotch bonnet peppers according to your taste preference!

Instructions

Prepare the Fish

Rinse the fish thoroughly and pat them dry with paper towels. Season with salt and pepper, then coat each fish in flour, shaking off the excess.

Fry the Fish

In a deep pan, heat oil over medium-high heat. Add the floured fish and fry until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

Make the Escovitch Sauce

In a saucepan, combine vinegar, sugar, pimento seeds, and salt. Bring to a simmer, then add the carrots, peppers, and onions. Allow it to cook for about 2 minutes, then remove from heat.

Add Scoth Bonnet Peppers

Add whole scotch bonnet peppers to the sauce without cutting them to keep the heat intact. Let the sauce sit to meld the flavors.

Serve

Place the fried fish on a serving plate and generously top with the escovitch sauce. Enjoy immediately!

Serve with a side of festival or rice for a complete meal!

Pro Tips

For extra crunch, you can double fry the fish. Just make sure the oil is hot enough before frying for the best texture.

Ingredient Insights

Choosing the right type of fish is essential for an authentic experience. Snapper is the traditional choice due to its firm texture and mild flavor that stands up well to frying and the escovitch topping. However, tilapia or other firm white fish can also be great substitutes if snapper isn't available. Just keep in mind that firmer fish will hold up better during frying, resulting in less likelihood of flaking apart.

The use of pimento seeds, or allspice, adds a unique depth to the escovitch sauce. This ingredient is crucial in Jamaican cooking and helps create that distinct Caribbean flavor profile. If you can't find pimento seeds, you may substitute them with ground allspice in a pinch, though the flavor will be less pronounced.

Serving Suggestions

Traditionally, escovitch fish is served with festival, a sweet, fried dumpling that beautifully complements the savory fish and tangy sauce. You can also pair it with rice and peas or a simple green salad to balance the richness of the dish. For a refreshing touch, serve it with slices of lime or avocado on the side.

This dish is best enjoyed immediately after serving, but you can store leftovers in an airtight container in the fridge for up to two days. If reheating, I recommend warming the fish in an oven at 350°F (175°C) for about 10 minutes to maintain its crispy texture rather than using a microwave, which can make it soft.

Questions About Recipes

→ Can I use frozen fish for this recipe?

Yes, but make sure to fully thaw and pat them dry before seasoning and frying.

→ Is there a substitute for scotch bonnet peppers?

You may use jalapeños or habaneros for a similar spiciness, but adjust the amount to your taste.

→ How do I store leftover escovitch fish?

Store in an airtight container in the refrigerator for up to 2 days; reheating gently in an oven or skillet is best.

→ Can I make the escovitch sauce in advance?

Absolutely! The sauce can be made a day ahead and refrigerated, allowing flavors to develop further.