This Escovitch Fish Jamaican Style Recipe is crispy fried whole red snapper smothered with spicy, sweet, pickled vegetable sauce. It's a very quick recipe that tastes amazing.
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Nearly every Jamaican fried fish is Escovitch, especially red snapper, which is often used. Let the name not scare you. It's straightforward and ready in just minutes.
The vinegar and little sugar give it a sweet and sour taste, and the scotch bonnet, which can always be adjusted, adds heat. I love Jamaican Escovitch to the point where I can't go to a Caribbean restaurant without ordering it for takeout. Consider serving the fish with delicious Jamaican festivals.
Ingredients Used:
- Whole Fish: Most often, red snapper or any whole white fish are used.
- Vinegar: This is what makes it pickled. You can also use red, white, or malt vinegar.
- Seasonings: Salt, Black Pepper, and fish seasoning. You can use any preferred seasonings, such as Cajun, Creole, or all-purpose seasonings.
- Scotch bonnet: For heat. It can be skipped or substituted for jalapenos or habanero peppers
- Fresh Ingredients: Red bell pepper, green bell pepper, thyme, garlic and onion.
- Sugar
- Cooking oil
Important Recipe Tips and Variations.
- You can also use fish fillets for this recipe.
- After deep frying the fish, reduce the oil to 3-4 tablespoons to make the escovitch sauce.
- To have more gravy, add some water or broth.
- Be careful not to over fry the fish, you still want it to be moist but crispy.
- Do not over cook the veggies.
- To make the veggies more pickled, you can make it about two days in advance and store it in an airtight bottle in the refrigerator.
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Escovitch Fish Jamaican Style
This Escovitch Fish Jamaican Style Recipe is crispy fried whole red snapper smothered with spicy, sweet, pickled vegetable sauce. It's a very quick recipe that tastes amazing.
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Servings: 2 -3 people
Calories: 130kcal
Ingredients
- 2 lb Whole red snappers or any fish Two whole fish. Scaled, gutted and washed.
- 1 teaspoon Salt
- 1 teaspoon Blackpepper
- ½ teaspoon Fish seasoning
- 2 Bell peppers julienne cut
- 2 Carrots julienne cut
- 1 medium Onion julienne cut
- 5-6 Pimento berries
- 1 Scotch bonnet
- 6 tablespoon Vinegar
- 1 tablespoon Sugar
- 4 Garlic cloves finely chopped or minced
- 3 sprigs Thyme
- Cooking oil
Instructions
- Pat dry the fish with a paper towel and make deep cuts on both sides of the fish.
- Mix the salt, black pepper, and fish seasoning. Sprinkle generously over the fish, and rub it well with your hand. Save at least 1 teaspoon of the combined seasoning for later.
- Add oil to a pan over medium heat and let it heat up. Deep fry the fish for 5 minutes on each side depending on the thickness of the fish.
- Remove the fish and place it on an absorbent paper. Reduce the oil in the pot to about four tablespoons.
- Sauté the garlic and onion for about 1 minute or till fragrant.
- Add the peppers, carrot, thyme, scotch bonnet, the mixed seasoning from before and the pimento berries.
- Keep stirring and frying for about 3 minutes, but are still crispy. Add the vinegar and the sugar and stir again for about 2 minutes.
- If you want it to have some gravy, add about ¼ cup of broth.
- Serve over the fried fish. To make it more pickled, you can make it about two days in advance and store it in an airtight bottle in the refrigerator.
Nutrition
Calories: 130kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Sodium: 1215mg | Potassium: 612mg | Fiber: 6g | Sugar: 17g | Vitamin A: 14064IU | Vitamin C: 172mg | Calcium: 79mg | Iron: 2mg
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Shirley Clarke
Beautiful food
Bilikis
This is irresistible