Crispy fried fish topped with a vibrant, tangy pickled vegetable mix — Escovitch fish is bold, spicy, and full of Caribbean flavour. Perfect for a weekend meal or when you want something fresh but packed with heat and crunch.
Serves
2 – 3 people
Prep Time
20 minutes
Cook Time
20 -25 minutes
Ingredients
- 2–3 whole fish (red fish, red snapper), cleaned and cut
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp all-purpose seasoning
- 1 tsp paprika
- 2 cloves garlic (minced)
- Juice of 1 lime
- Oil (for frying)
- 1 large carrot (julienned or sliced)
- 1 onion (sliced into rings)
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 scotch bonnet pepper (sliced – adjust to spice level)
- 1 tsp pimento seeds (allspice)
- 1/2 cup white vinegar
- 1–2 tbsp sugar
Method
- Wash fish with lime juice and water.
- Pat dry.
- Season with salt, pepper, paprika, garlic, and all-purpose seasoning.
- Leave to marinate for at least 30 minutes or overnight.
- Heat oil in a pan (medium-high heat).
- Fry fish until golden and crispy on both sides.
- In a pan, heat 2 tbsp oil.
- Add onions, carrots, peppers, and pimento seeds.
- Stir for 2–3 minutes (keep veggies slightly crunchy).
- Add vinegar, sugar, and a pinch of salt.
- Simmer for 2–3 minutes.
- Pour the hot escovitch mixture over the fried fish.
- Let it soak for at least 10–15 minutes before serving.
Tips
- Serve with bun and cheese, fried dumplings, bammy, or rice.
- Best enjoyed warm, but even better after the flavours sit.
- Score the fish before seasoning for deeper flavour.
- Don’t overcook the vegetables — crunch is key.
- Letting it sit longer = even better taste.
