How to make Escovitch Fish Jamaican Style | Jamaican Escovitch Fish Recipe | Classic Bakes

whole fish

🥗Healthier: grilled fish

💰Cheaper: frozen fish

Grilled fish reduces fat content, while frozen fish is more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño is milder and more accessible.

allspice

🥗Healthier: mixed spices

💰Cheaper: ground cloves

Mixed spices can mimic the flavor profile.

In a large bowl, add lime juice and enough water to thoroughly wash and rinse the fish.

Pat the fish dry removing all excess water with paper towels.

Along the skin side of the fish, cut 3-4 slashes into the flesh; this will help the seasonings penetrate the meat and prevent the fish from curling during frying.

Rub the fish thoroughly with the green seasoning and Old Bay to ensure the fish is thoroughly coated.

Prepare a cooling station for fried fish with a tray topped with a cooling rack or paper towels to collect the excess oil.

Heat a large heavy-bottomed pot on the stovetop or your set-up a deep fryer filled with your preferred oil to 325 °F. Gently place the fish into the hot oil and allow the fish to cook. 3-5 minutes for whole fish or 2-3 minutes for filets, per side. Once the intensity of the bubbles decreases and the fish is a golden brown, it is done!

Remove to a cooling station and allow the fried fish to rest for 2-3 minutes before arranging in a serving dish.

Using a deep saute pan, add 3 tablespoons of the oil to fry the fish and warm on medium to high heat.

Once the oil is hot, add the onion, seasoning peppers, and carrot to the pan and toss cooking until the onions turn translucent (2-3 minutes).

Add the garlic, bell peppers, ginger, tarragon, allspice, black pepper, coriander, bay leaf, and cloves and sauté for another minute.

Add the vinegar and brown sugar, stir using a spoon to incorporate all ingredients and dissolve the sugar thoroughly.

Lower the heat to a simmer and cover the pot. Cook for another 5 minutes or until all vegetables are tender.

Once the vegetables are tender, remove from the heat and add salt to taste.

While still hot, scoop the vegetables and sauce on top of the fish. Serve with rice or Bammy flatbread.

Cooking Techniques

Equipment Needed

Spice Level: