This Jamaican fish dish is a popular stew that is usually made with escovitch fish, which is an inexpensive and versatile fish found in most supermarkets. The recipe uses the escovitch as a base and then adds potatoes, carrots, celery, onion and garlic.
The jamaican fried fish recipe is a Jamaican dish that is made with escovitch fish. It’s called an Escovitch because the fish is dipped in scotch bonnet pepper sauce and bread crumbs, then fried in butter.
This recipe for Jamaican Escovitch fish is a must-try! Crispy fried fish is topped with a spicy pickled vegetable mix in this Escovitch fish dish. It’s very simple to prepare and tastes fantastic. This is a fantastic meal, particularly if you like spicy foods!
Escovitch fish is fried fish that has been marinated in a spicy pickled sauce prepared with white onion, carrot strips, allspice berries, and scotch bonnet pepper. Although bell pepper may be included to the vegetable medley, I did not do so in this recipe.
The most common fish used in escovitch recipes is red snapper, although any kind of fish may be used. In the recipe below, I use sea bream. This fish is one of my favorites since it absorbs flavors nicely.
What You Will Need To Make This Recipe
There aren’t many ingredients needed, which is part of the recipe’s magic!!
- Fresh fish: I used sea bream, but any fish would do.
- Scotch bonnet pepper and pimento are essential to the recipe’s flavor. It’s entirely up to you how much you use. I adore scotch bonnet pepper and use it often.
- For the escovitch sauce, combine carrots, onions, vinegar, and sugar (Sugar not in photo)
- Season the fish with salt and black pepper.
- Garlic: To add flavor to the frying oil, add a clove of garlic.
What Is The Best Way To Cook Escovitch Fish From Scratch?
So here’s how I prepare Jamaican escovitch:
After you’ve washed the fish, try to dry it as much as you can. Because dry fish fry better, eliminate as much water from the fish as possible. I typically let the fish rest for a while after washing it to allow the water to drain.
After that, it’s time to cook the fish. To add additional flavor to the fish, I fried it with two entire scotch bonnet peppers, garlic, and pimento berries in the oil.
Sauté the carrots and onion for a few minutes. Cook it for no more than 5-6 minutes.
What Is The Best Way To Store Escovitch Fish?
Because the pickled sauce soaks into the fish, the ideal time to consume escovitch is the day after it is prepared. The fish is then oozing with flavor.
Place the fish in the refrigerator if you plan on keeping it for longer than a day. Pickles sauces have the advantage of being able to be stored for a long period. I’m certain you’ll finish the fish before it expires.
Escovitch fish can be reheated, but it tastes much better fresh.
Escovitch fish is served with festival dumplings, bammy, or hand dough bread in Jamaica.
Additional Fish Recipes
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Recipe for Jamaican Escovitch fish
These simple instructions will show you how to make Jamaican ecovitch fish.
15-minute prep time
30 minutes to prepare
2 person servings
Calories (kcal): 157
- 2 pound of fresh fish
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 tbsp sugar (brown)
- 4 cloves garlic
- 2 medium onions, thinly sliced
- 1 large carrot, peeled and sliced into thin strips
- 4 peppers (Scotch bonnet) Remove two of the seeds and slice them. Leave the other two unaffected.
- 10 berries of pimentos (allspice)
- Apple cider vinegar, 2 ounces
- Oil for cooking
- 1 lime (or lemon) Washing the fish
Wash the fish in water containing lime/lemon juice.
Drain excess water and dry the fish as much as possible, using kitchen paper roll to aid in this process.
To create the fish seasoning, combine the salt and black pepper.
Rub the spice all over the fish and into it. Cut tiny deep gashes in the fish on both sides and massage the spice in.
Add approximately a quarter cup of cooking oil to a frying pan, just enough to cover one side of the fish at a time (you are NOT deep frying the fish). Preheat the oven to medium-high.
Cut the garlic cloves in half and add them to the oil with 5 pimento berries and one full scotch bonnet pepper.
When the oil is heated, gently lower the fish into it. Reduce the heat to medium after 2-3 minutes. Fry the fish on both sides until crispy.
Escovitch sauce is a sauce made by Escovitch.
Remove all except 1 tablespoon of the oil from the frying pan. Sauté the onion, the remainder of the pimento berries, the slice scotch bonnet pepper, and the carrot strips for 2-3 minutes on low heat.
Cook for another 2-3 minutes after adding the vinegar and brown sugar.
Pour the sauce over the fried fish and let it soak in.
- If you can’t handle a lot of heat, use just one scotch bonnet pepper in the escovitch sauce.
Jamaican Escovitch fish recipe is a Jamaican dish that consists of salt-cured fish, onion, garlic, thyme and lemon juice. Reference: jamaican fish recipes.
Frequently Asked Questions
Where does Escovitch fish come from?
Escovitch fish is a type of salt-water fish that comes from the deep waters off the coast of Nova Scotia.
What is Jamaican fish seasoning?
Jamaican fish seasoning is a condiment made from the dried and ground leaves of the Jamaican jerk pepper plant. It is popular in Caribbean cuisine.
How do you reheat Escovitch fish?
You can reheat Escovitch fish by cooking it in a frying pan with some olive oil.
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