Escovitch (a cousin of the Spanish escabeche) is fried fish topped with a vinegar-pickled medley of vegetables. The hot, sharp dressing soaks into the crispy fish, balancing richness with brightness. It's a staple of Jamaican beaches and Easter tables, classically served with festival or bammy.
Ingredients
- 2 whole snapper (or 4 fillets), cleaned & scored
- 1 lime or lemon
- 1 tsp salt & black pepper
- Oil for frying
- 1 onion, sliced
- 1 carrot, julienned
- 1 sweet pepper, sliced
- 1 scotch bonnet, sliced (to taste)
- 1 cup white vinegar
- 6 pimento berries + a few thyme sprigs
- 1 tsp sugar
Method
- Wash the fish with the lime or lemon and cold water, pat thoroughly dry, and season inside and out with salt and pepper. Drying well is key to a crispy result.
- Heat about ½ inch of oil in a large pan until hot. Fry the fish 4–6 minutes per side until deeply golden and crisp. Remove and set on a serving platter.
- Make the escovitch: in a separate pan, bring the vinegar to a simmer with the pimento, sugar and thyme. Add the onion, carrot, sweet pepper and scotch bonnet and cook just 2–3 minutes — you want them crisp-tender, not soft.
- Pour the hot vegetables and pickling liquid all over the fried fish.
- For the best flavor, let it sit at least an hour (or overnight in the fridge) so the fish soaks up the tangy dressing. Serve at room temperature.
🐟 Crisp every time
Pat the fish bone-dry before it hits the oil and don't crowd the pan. Score the thickest part so it cooks evenly and stays crisp once the dressing goes on.