Vibrant escovitch fish surrounded by colorful vegetables, with Scotch bonnet peppers and pimento berries adding a spicy kick to the dish.

Jamaican cuisine is known for its vibrant flavors, and escovitch fish is no exception. This zesty, tangy dish offers an explosion of tastes and textures that celebrate the island’s love for bold seasoning.

If you’re not familiar with Escovitch fish, it is crispy fried fish drenched in a flavorful vinegar-based vegetable brine. Whether you’re new to Jamaican food or a seasoned connoisseur, escovitch fish is a must-try. 

Other Jamaican Dishes to Try

Close-up of escovitch fish garnished with a tangy vinegar sauce, fresh thyme, and pimento berries, with vibrant carrots and bell peppers

What is Jamaican Escovitch Fish?

Escovitch fish is a Jamaican dish that features crispy fried fish topped with a spiced vegetable mixture that’s pickled in a tangy vinegar sauce. This preparation technique allows the fish to absorb the bright flavors from the vegetables and vinegar while maintaining a crispy exterior. The escovitch sauce itself usually includes onions, carrots, Scotch bonnet peppers, and pimento (allspice) berries.

The dish is typically served with festival (sweet fried dough), bammy (cassava flatbread), or rice and peas, making it a versatile meal for different occasions, from casual family dinners to festive gatherings.

Jamaican fried fish with pickled vegetables

Why Jamaican Escovitch Fish is a Must-Try

Escovitch fish is more than just a dish; the crispy fried fish is a perfect canvas for the spicy, tangy brine, while the pickled vegetables provide a satisfying crunch. Each bite is a symphony of flavors, from the fiery Scotch bonnet peppers to the fragrant pimento berries, all tied together with the sharpness of vinegar. The dish’s versatility also makes it an excellent choice for various occasions, from casual dinners to festive gatherings.

Seasoned whole snapper

Fish Recommendations

When it comes to choosing the fish for escovitch, you have several options, but the key is selecting a firm, white fish that can hold up to frying and the brine without falling apart. Some popular fish choices include:

  • Snapper: This is the most traditional choice for escovitch fish. Red snapper, in particular, is prized for its mild flavor and firm texture, which crisps up beautifully when fried. It also absorbs the escovitch sauce well.
  • Kingfish: A meatier option, kingfish has a robust flavor that pairs perfectly with the spicy, tangy escovitch sauce. Its thick steaks hold up well to frying, and it remains juicy inside.
  • Parrotfish: Known for its bright colors and delicate, sweet flesh, parrotfish is another common option. It works well with the sharpness of the vinegar-based sauce.
  • Tilapia: If you’re looking for a more affordable or widely available fish, tilapia is a good alternative. Though not as firm as snapper, it still works well when fried and can hold up to the escovitch sauce.
Sliced vegetables prepared for escovitch marinade

Whatever fish you choose, make sure it’s fresh, preferably whole, and cleaned properly before cooking. Frying the fish whole, with the skin on, is preferred for escovitch, as the skin adds flavor and texture to the dish.

Tips and Tricks

  1. Ensure the fish is dry before frying: Pat the fish dry with paper towels before seasoning and frying. Excess moisture can cause the oil to splatter and prevent the fish from achieving that perfect golden crisp.
  2. Season generously: Escovitch fish is all about bold flavors, so don’t skimp on the seasoning. A simple combination of salt, black pepper and all purpose seasoning. You can also use garlic powder, and ground pimento to enhance the natural flavors of the fish.
  3. Use enough oil for frying: The fish should be partially submerged in oil for an even, crispy fry. Vegetable or canola oil works best for this.
  4. Fry at the right temperature: Heat the oil to about 350°F (175°C). Too hot, and the fish will burn; too cold, and it will absorb excess oil, becoming greasy.
  5. Let the fish rest after frying: Place the fried fish on a wire rack to drain excess oil and maintain crispness. This prevents sogginess, especially important since the fish will be topped with a briny vegetable mixture.
  6. Balance the spice: While Scotch bonnet peppers are traditional and bring significant heat to the dish, adjust the quantity to suit your tolerance. Removing the seeds and membranes can reduce the heat without sacrificing flavor.
Onions, carrots, bell peppers, scotch bonnet pepper, thyme, garlic and pimento to make escovitch vegetable marinade

How to Make the Escovitch Vegetable Brine

The escovitch vegetable brine is the heart of this dish, giving the fish its signature flavor. Here’s how to create a perfect escovitch brine:

Ingredients:

  • Onions (thinly sliced)
  • Carrots (julienned)
  • Bell peppers (thinly sliced)
  • Scotch bonnet peppers (sliced, seeds removed for less heat)
  • Pimento (allspice) berries
  • Garlic (crushed)
  • Vinegar (white or apple cider)
  • Sugar (to balance the acidity)
  • Salt (for seasoning)
  • Thyme (optional)
  • Oil (for sautéing)
Escovitch Vegetables in a jar.

Instructions:

  • Sauté the vegetables: Heat a little oil in a pan over medium heat. Add the onions, carrots, bell peppers, Scotch bonnet peppers, and garlic. Sauté for about 2-3 minutes until the vegetables soften slightly but retain some crunch. The key is not to overcook them, as they should provide a crisp texture against the fried fish.
  • Add the vinegar and pimento: Pour in enough vinegar to cover the vegetables. For balance, add a pinch of sugar and salt to taste. Toss in a few pimento berries (about 3-4 per fish) and thyme if desired.
  • Simmer briefly: Bring the mixture to a quick simmer, then remove from heat. Allow the brine to cool slightly so it doesn’t completely wilt the vegetables.
  • Marinate the fish: Once the brine has cooled a little, pour it over the fried fish. The fish will absorb the bright, tangy flavors from the vinegar while the vegetables add crunch and visual appeal.
Pickled bell peppers, onion in a vinegary marinade for authentic escovitch.

Why Vinegar is Essential in Escovitch Fish

Vinegar is a cornerstone of escovitch fish because it serves multiple purposes. First, it acts as a preservative, keeping the fish fresh for longer, which was especially important in Jamaica’s pre-refrigeration era. Second, it cuts through the richness of the fried fish, balancing the flavors and adding brightness to the dish. The tanginess of the vinegar complements the mild sweetness of the fish and the spiciness of the Scotch bonnet peppers, creating a well-rounded dish that’s both hearty and refreshing.

A crispy fried red snapper topped with colorful pickled vegetables, including carrots, onions, and Scotch bonnet peppers, served on a plate.

Pairing Escovitch Fish with Jamaican Staples

Escovitch fish is traditionally served with Jamaican sides that complement its flavors and textures. Here are a few popular pairings:

  • Festival: These slightly sweet fried dumplings are a favorite accompaniment to escovitch fish. Their soft, doughy texture contrasts beautifully with the crispy fish and crunchy vegetables.
  • Bammy: Made from cassava, bammy is a flatbread-like side that can be fried or steamed. Its mild flavor soaks up the escovitch sauce, making it a great vessel for the dish.
  • Rice and Peas: A staple in Jamaican cuisine, rice and peas (made with kidney beans or pigeon peas) provide a filling base to help mellow out the spicy and tangy notes of the fish.
  • Ground Provisions: A combination of boiled yams, sweet potatoes, and green bananas adds hearty substance to the meal. These starchy sides are a traditional pairing for fried fish.
Vibrant escovitch fish surrounded by colorful vegetables, with Scotch bonnet peppers and pimento berries adding a spicy kick to the dish.

Get the Recipe Jamaican Escovitch Fish

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Ingredients
 

  • 2 lbs whole snapper
  • Juice of ½ lime
  • 1 1/2 tsp salt
  • ½ tsp black pepper
  • 1 tsp all purpose seasoning
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 carrots, cut into thin strips
  • 1 onion, thinly sliced
  • 1 clove garlic, sliced
  • ½ tsp Jamaican Pimento
  • 1 cup white vinegar
  • 1 tsp sugar
  • 10 sprigs thyme
  • 1 scotch bonnet pepper, seeds removed
  • Oil

Instructions
 

  • Prepare the Fish: Rinse the snapper thoroughly under cold water. Use the juice of ½ lime to rub the fish, then rinse it again to eliminate any odors. Pat the fish dry with paper towels. Using a sharp knife, make 2-3 diagonal slits on both sides of the fish. This will help the seasonings penetrate the flesh.
  • Season the Fish:
    Season the fish by rubbing 1 tsp of salt, black pepper, and all-purpose seasoning all over, including the slits and the inside of the fish. Make sure it's well-coated. Allow the fish to sit for 15-20 minutes so the seasoning can be absorbed.
  • Fry the Fish:
    Heat enough oil in a deep pan to submerge the fish. Make sure the oil reaches a high temperature (around 350°F or 175°C).Gently lower the fish into the hot oil and fry for about 5-7 minutes on each side, or until the skin is golden brown and crispy. Avoid overcrowding the pan if frying multiple fish. Once the fish is fully cooked, carefully remove it from the oil and place it on a plate lined with paper towels to drain any excess oil. Set aside.
  • Prepare the Escovitch Marinade:
    In a separate saucepan, add the bell peppers, carrots, onions, garlic, pimento, and thyme. Pour in the white vinegar and stir in the sugar and the remaining ½ tsp salt. Add the sliced scotch bonnet pepper to the mixture (remove seeds for less heat or keep them for extra spice).Bring the mixture to a boil over medium heat, then reduce the heat and allow it to simmer for 3-5 minutes until the vegetables soften but still retain a bit of crunch. Turn off the heat and let the marinade sit for about 10 minutes, allowing the flavors to develop.
  • Combine the Fish and Marinade:
    Once the marinade has cooled slightly, transfer the fried fish to a deep dish or container where the fish can lay flat. Pour the warm escovitch marinade with the vegetables over the fish, making sure it covers the fish entirely. Allow the fish and marinade to sit at room temperature until they are completely cool.
  • Marinate and Serve:
    For the best flavor, cover the dish with plastic wrap or a lid and refrigerate the fish for at least 2 hours. This allows the fish to soak in all the tangy, spicy flavors of the marinade.

Video

Cuisine: Caribbean
Course: Main Dishes, Seafood
Author: Jehan Powell