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Jamaican Escovitch Fish is a quick and easy Caribbean fried fish recipe made with seasoned red snapper and sliced kingfish, fried until golden and crispy, topped with a colourful medley of pickled vegetables. Serve with fried dumpling, festival or bammy for breakfast, lunch, dinner or anytime throughout the day!
Interested in another Escovitch inspired recipe? You definitely want to check out this Escovitch Salmon! And, don’t forget to serve with this Jamaican Pickled Vegetables (Escovitch Sauce)!
Table of Contents
- What is Escovitch Fish?
- History of Jamaican Escovitch Fish
- What Type of Fish to Use
- Ingredients and Ingredient Notes
- How to Make Jamaican Escovitch Fish
- Air Fryer Method
- Recipe Variations and Substitutions
- Tips and Tricks
- Make-Ahead Instructions
- Serving and Storage Instructions
- How to Reheat Escovitch Fish
- Frequently Asked Questions (FAQs)
- Interested in more Jamaican Recipes? Check These Out!
- Jamaican Escovitch Fish Recipe
What is Escovitch Fish?
Escovitch Fish is a very popular fried fish dish, served on the island of Jamaican from morning until night. It is fish, often red snapper or sliced king fish fried and then marinated or pickled under a medley of vinegar, spices and vegetables.
History of Jamaican Escovitch Fish
Escovitch Fish originates in Spain and dates back to the 16th century when the Spanish introduced it to Jamaica. This speaks to the complex mix of colonial cultures that influence the island. The word escovitch comes from the Spanish word “escabeche”, which is used to describe a dish of fish that is fried then marinated in vinegar and spices. Also known as pickling, this was a great way to preserve food and keep them from spoiling in the days prior to refrigeration.
What Type of Fish to Use
Traditionally, boneless snapper, whole snapper, sliced kingfish or goatfish is used. Goatfish, may be difficult to find depending on where you live. You can use whatever fish you prefer although, firmer bodied fish are ideal.
Red Snapper – is one of the most popular of all white fish, and most commonly referenced in Jamaica. It has a firm texture and a slightly sweet, slightly nutty flavour with a leaner flesh often sold whole or in fillets. It can be eaten fried, steamed, escoveitched, jerked, roasted or baked.
Sliced Kingfish – particularly enjoyed by those who don’t like to deal with fish bones, this fish can be bought in 1/2 inch to 1 inch slices. It’s popular for their firm, white, slightly oily flesh.
Other varieties of fish that can be used are; goatfish, yellowtail snapper, lane snapper or grunt. Ideally, a white, mildly sweet fish with a firmer flesh works well.
Ingredients and Ingredient Notes
Fried Fish Seasoning
Cooking Oil – use one with a high smoke point and neutral flavour. Canola, sunflower, peanut or safflower oil are great options.
Snapper Fish – this is a red exterior fish, with white flesh that has a firm texture and a slightly sweet, slightly nutty flavour.
King Fish – this is a firm, white, slightly oily flesh fish. It’s great for those who love a fish with little to no bones.
Seasoning Salt – alternatively you can use seafood seasoning or all-purpose seasoning.
Salt – ensure you season both the exterior and cavity of the fish. Salt helps the skin to crisp while cooking and prevents sticking.
Black Pepper – this adds flavour, along with the salt.
Scotch Bonnet Pepper – this is a way to season your oil prior to frying fish and add heat.
Lemon – in the language of my mom, lemon “cuts the rawness”.
Escovitch Dressing
- Yellow Onion – you can use yellow or cooking onions, sweet onions or white onions.
- Carrot – thinly slice or julienne these.
- Orange and Red Bell Pepper – choose between any two colours for variety in the final dish.
- Chayote – is a type of squash and has a taste between a mild apple and cucumber with a crisp texture.
- Scotch Bonnet Pepper – this adds spice and flavour to the dish. It’s extremely hot, so use with caution and sparingly.
- Whole Pimento Seeds – also known as allspice berries and tastes like a warm blend of cinnamon, nutmeg and cloves.
- White Vinegar – this is a key ingredient in the pickling/escovitch process.
- Granulated White Sugar – this helps to balance out the spiciness of the scotch bonnet pepper.
- Salt – you need just a small amount, as the fish is already seasoned well.
- Oil – use just a teaspoon of the oil used to the fry the fish; this is an optional step.
How to Make Jamaican Escovitch Fish
Prep & Season Fish
- Prepare your Fish – clean and scale fish, then pat dry. On one side of the fish, make 2 slits. Season with all purpose or seasoning salt, salt and black pepper and allow to marinate. Ensure you get the seasoning in-between the slits and inside cavity.
- Fry Fish – using a large, non-stick skillet, heat cooking oil and scotch bonnet pepper on high heat. Fry fish for about 5 minutes on each side. Remove fish from oil and place on wire rack to drain excess oil; set aside.
Escovitch Dressing
- Prep Veggies & Sauté – prep your vegetables and set aside. In a medium sized saucepan, add scotch bonnet, chayote, carrot, bell peppers, onions, vinegar, pimento, oil, sugar and salt. Bring to a boil over high heat then allow to simmer for about 3 minutes or until liquid has been absorbed.
- Allow to Marinate – transfer fish into a dish with a lid. Pour and spoon the dressing on top of the fish then cover with a lid. Allow to marinate overnight, and serve the next day for best results.
Air Fryer Method
Preheat air fryer to 400°F (200°C) and place seasoned fish in the air fryer basket for about 14-16 minutes, turning at the halfway point. If using whole snapper or fish, cut the fish in half to fit in basket if too large.
Recipe Variations and Substitutions
Fish – typically red snapper and sliced kingfish are used, however other varieties of fish that can work are; goatfish, yellowtail snapper, lane snapper or grunt. Ideally, a white, mildly sweet fish with a firmer flesh works well.
Vinegar – making this recipe over the years, I’ve always used white vinegar. However, you can also use malt or red wine vinegar,
Scotch Bonnet Pepper – if you’re not able to get your hands on this pepper, you can substitute with habanero pepper or your preferred pepper of choice.
Tips and Tricks
- Don’t Over Fry – once the fish is cooked through (internal temp of 145° F) and has turned golden and crispy, carefully remove the fish from the oil and drain on a wire rack.
- When to Flip Fish – don’t flip your fish until it can freely move in the pan; this will ensure it stays whole and intact.
- This fish is not meant to have “sauce”. Any liquid from the pickled vegetables should all be soaked up by the fish once poured on top.
- Scotch Bonnet Pepper – if you prefer a slight heat, leave the pepper whole. If you prefer more spice, slice the pepper and remove the seeds. But, if you’re up for the challenge include the whole pepper sliced with the seeds!
- Fish – a white, mildly sweet fish with a firmer flesh works well such as snapper or kingfish.
- Marinate – the fish in the dry seasoning overnight in the fridge if time permits, as this adds more flavour.
- Pimento Seeds – also known as whole allspice berries add deeper flavour than ground allspice, but they aren’t meant to be eaten. When ready to eat, leave them in the serving plate.
Make-Ahead Instructions
This dish is best served when you allow the flavours of the pickled vegetables to marinate into the flesh of the fish for a few hours ahead of serving or overnight. I’m personally advocating that you make this dish at least one day ahead; your tastebuds will thank you!
Serving and Storage Instructions
Serve escovitch fish with bammy, Jamaican fried dumpling, festival, roasted breadfruit or hard dough bread. Alternatively, you can serve with white rice, or ground provision like potatoes and yams.
As this dish is best served the day after it is made; to store, place in an airtight container or dish with a lid and place in refrigerator for up to 3 to 4 days.
How to Reheat Escovitch Fish
Escovitch fish can be served at room temperature, or cold (if stored in refrigerator). However, if you prefer a heated dish, you can do so by placing in the oven until heated through.
Frequently Asked Questions (FAQs)
The best oil for frying fish is oil that has a high smoke point and neutral flavour so it doesn’t overpower or interfere with the taste of the fish. Some options are canola, sunflower, peanut or safflower oil.
This dish is similar to ceviche, a South American process of cooking fish or seafood using vinegar. However, unlike ceviche, the fish is first fried and the veggies sautéed until tender crisp before pouring atop the fish to marinate. It has a slightly sweet tangy taste with a hint of spice which enhances the natural flavour of the fish.
Scotch Bonnet Pepper – before frying fish, add a whole scotch bonnet pepper or slices of scotch bonnet pepper with seeds removed to the pot of oil. This adds a boost of flavour and spice to the oil in which the fish will absorb while cooking.
You can also infuse or “season” your frying oil with thyme sprigs, crushed garlic and pimento seeds for added flavour.
Interested in more Jamaican Recipes? Check These Out!
- Jamaican Brown Stew Chicken
- Jamaican Curry Shrimp (Seafood)
- Jamaican Coconut Curried Salmon
- Jamaican Rice and Peas
- Jamaican Fried Dumpling
- Jamaican Curry Shrimp (Seafood)
- Vegan Jamaican Bulgur Wheat & Peas (Rice & Peas Remix)
- Jamaican Rasta Pasta
- Quick & Easy Jamaican Jerk Chicken
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Jamaican Escovitch Fish
Equipment
- Non-Stick Pan or Skillet
- Fish Turner or Flipper
- Rack and Sheet Pan
- Splatter Screen
Ingredients
Fried Fish Seasoning
- 2 Snapper Fish, whole, medium
- 2 King Fish, sliced, large
- 1/2 tsp Seasoning Salt, or seafood seasoning/all-purpose seasoning
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Scotch Bonnet Pepper, sliced, optional
- 1/2 Juice from Lemon
- 1 1/4 cup Cooking Oil, canola, sunflower, peanut or safflower oil
Escovitch Dressing
- 2 Yellow Onion, medium, sliced
- 1 Carrot, medium, julienned
- 1/2 Orange Bell Pepper, julienned, or any colour
- 1/2 Red Bell Pepper, julienned, or any colour
- 1/2 Chayote, large, julienned
- 1/2 Scotch Bonnet Pepper, seeds removed and sliced
- 6-7 Whole Pimento Seeds
- 1/4 cup White Vinegar
- 3 tsp Granulated White Sugar
- 1/4 tsp Salt, more or less to taste
- 1 tsp Oil, from pot used to fry fish
Instructions
Prep & Season Fish
- Prepare your fish (clean/scale); pat dry. On one side of the fish, make 2 slits (ensuring not to cut the fish in half). Season with all purpose or seasoning salt, salt and black pepper. Marinate overnight or a few hours ahead, and refrigerate – ensure you get the seasoning in-between the slits.
- Using a large, non-stick skillet, heat cooking oil and scotch bonnet pepper on high heat. Fry fish for about 5 minutes on each side. Do not flip until it can freely move (a crisp exterior should have formed on the fish). Remove fish from oil and place on wire rack to drain excess oil; set aside.
Escovitch Dressing
- Prep your vegetables and set aside. In a medium sized saucepan, add scotch bonnet, chayote, carrot, bell peppers, onions, vinegar, pimento, oil, sugar and salt. Bring to a boil over high heat then allow to simmer for about 3 minutes or until liquid has been absorbed.
- Transfer fish into a dish with a lid. Pour and spoon the dressing on top of the fish then cover with a lid. Allow to marinate overnight, and serve the next day for best results.
This recipe was so good. Can’t thank you enough and I also tried your Escovitch Pickled Vegetables recipe and it was the perfect pairing. Thank you so much Taneisha.
Amazing. Just like how my grandma makes it! She recently came for a visit and I used this recipe. She and the whole family loved it!
Thank you so much! This is one of my fav dishes She made when I was a kid. Now I can make it whenever I like!
Hi Chanelle! This made me smile BIG! I’m so happy to hear this! You are so welcome <3
You are the first one I look for when making anything, I use your black cake, spice bun, most of your recipes. Always turns out lovely.
Hi Christine! Wow, that means the world to me! ❤️ I’m so honoured to be your go-to for recipes. Thank you for your support, and I’m thrilled to hear everything turns out lovely. You’ve made my day!