Jamaican Escovitch Fried Fish Recipe

Jamaican Escovitch Fried Fish

Marinate: Overnight

Prep time: 15 minutes

Cook time: 10–12 minutes

Yield: 4 servings

Crispy on the outside, tender on the inside, and drenched in a vibrant, spicy-tart pickling sauce, Jamaican Escovitch Fried Fish is a quintessential Caribbean classic. Marinated overnight in aromatic spices and topped with crunchy pickled peppers, carrots, and onions, this flavorful dish delivers an unbeatable balance of heat, tang, and crunch in every bite.

Ingredients

The Fish & Marinade

4 fish fillets or steaks (Snapper, Kingfish, Drum, or Sea Bass work exceptionally well)

1 ½ tbsp Jamaican Jerk dry rub

1 tsp kosher salt

½ tsp freshly cracked black pepper

Neutral oil for frying (vegetable, canola, or peanut oil), filled to about ½-inch depth in skillet

The Pickled Escovitch Dressing

1 medium white onion, julienned

1 large carrot, julienned

1 to 2 Scotch bonnet peppers, thinly sliced into rings (seeds left in for heat, or removed for mild)

1 cup water

½ cup distilled white vinegar

5 whole pimento berries (allspice)

5 whole black peppercorns

⅛ cup (2 tbsp) granulated sugar

⅛ cup (2 tbsp) kosher salt

Step-by-Step Instructions

Season & Marinate (Night Before): Pat the fish fillets or steaks completely dry with paper towels. Season evenly on all sides with the Jamaican Jerk dry rub, salt, and black pepper. Cover tightly and refrigerate overnight to let the spices penetrate the fish.

Prep the Dressing Vegetables: Place the julienned white onions, julienned carrots, and sliced Scotch bonnet peppers directly into a clean glass jar.

Make the Pickling Brine: In a small saucepan over low heat, combine the water, white vinegar, pimento berries, peppercorns, sugar, and salt. Stir continuously as it reaches a gentle boil until the sugar and salt completely dissolve.

Steep & Cool the Pickles: Pour the boiling pickle brine directly over the carrots, onions, and Scotch bonnets in the glass jar. Leave the jar open at room temperature until fully cooled. Once cooled, cover with a tight lid and store in the refrigerator. (This pickling liquid holds up for up to 3 months chilled).

Fry the Fish: Heat your neutral frying oil in a heavy-bottomed skillet or cast iron pan to 350°F. Carefully lay the marinated fish into the hot oil. Fry for 4 to 6 minutes per side (depending on thickness) until the exterior develops a golden, crisp bark while keeping the interior juicy and tender.

Assemble & Serve: Transfer the fried fish to paper towels briefly to drain excess oil, then place on a platter. Generously spoon the pickled carrots, onions, peppers, and a light splash of the Escovitch vinegar brine over the warm fish right before serving.