Jamaican Escovitch Fish
This traditional Jamaican dish features crispy fried whole fish topped with a bright, tangy vinegar-based pickle loaded with carrots, onions, and Scotch bonnet peppers. The escovitch technique—pouring hot pickled vegetables over fried fish—creates layers of flavor that develop as the dish rests. A restaurant-quality preparation that showcases fundamental frying and pickling skills.
Equipment
- Paper Towels
- Small bowl
- Large Skillet
- Plate
- Medium Saucepan
- Serving Platter
Ingredients
Fish
- 1 teaspoon Kosher Salt Morton brand
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 cup Avocado Oil for frying
Escovitch Pickle
- ½ cup White Vinegar
- 1 Carrot medium, julienned
- 1 Onion medium, thinly sliced
- 1 Scotch Bonnet Pepper thinly sliced, remove seeds for less heat
- 1 teaspoon Allspice Berries whole
- ¼ teaspoon Kosher Salt Morton brand
- ¼ teaspoon Sugar
Instructions
Prep
- Pat the fish dry with paper towels.
- Combine salt, pepper, garlic powder, and paprika in a small bowl.
- Rub the seasoning all over the fish including inside the cavities.
- Let sit for 15-20 minutes to absorb the flavors.
Cook
- Heat avocado oil in a large skillet over medium heat.
- Carefully place the seasoned fish into the hot oil and fry for 4-6 minutes per side until golden brown and crispy.
- Remove to a paper towel-lined plate to drain.
Make the Escovitch Pickle
- Combine the vinegar, allspice berries, salt, and sugar in a medium saucepan.
- Bring to a simmer over medium heat.
- Add the julienned carrot, sliced onion, and Scotch bonnet pepper.
- Simmer for 2-3 minutes until the vegetables are slightly softened but still crisp.
- Remove from heat.
Assemble and Serve
- Place the fried fish on a serving platter.
- Spoon the escovitch pickle and its liquid generously over the fish, covering it evenly with the vegetables and sauce.
- Let rest for 10 minutes to let the flavors meld.
- Serve warm or at room temperature with festival, bammy, or steamed rice.
Notes
The key to escovitch is contrast—crispy fried fish meets acidic, crunchy vegetables. Let the assembled dish rest for at least 10 minutes so the vinegar pickle penetrates the fish without sacrificing the crispy exterior. The escovitch pickle can be made ahead and kept refrigerated for up to a week, which actually improves the flavor. If whole fish intimidates you, use snapper or tilapia fillets instead—just reduce frying time to 3-4 minutes per side. The Scotch bonnet provides authentic heat, but you can substitute jalapeño for a milder version. Leftover fish reheats well in a 350°F oven for 8-10 minutes, though the skin won't be as crispy.
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