Authentic Jamaican Escovitch Fish (Crispy Snapper with Tangy Pickled Sauce)

Enjoy classic Jamaican Escovitch Fish —crispy fried snapper (or firm white fish fillets) topped with a vibrant, spicy pickled vegetable medley of onions, bell pepper, carrots, thyme, Scotch bonnet, allspice, and vinegar. This bold Caribbean dish is full of sweet, spicy, and tangy flavor with every bite.

Ingredients

• Fish & Frying:
• 1.5–2 lb whole red snapper (or firm white fish fillets)
• Juice of 1 lime or lemon
• 2 tsp fish seasoning, Creole seasoning, or salt & pepper mix
• All-purpose flour (for dredging)
• Neutral oil for frying (canola, vegetable, coconut)
• Pickled Escovitch Sauce:
• 1 medium onion, thinly sliced
• ½ carrot, julienned
• ½ red bell pepper & ½ yellow bell pepper, sliced
• 1 Scotch bonnet pepper, sliced (seeds removed for milder heat)
• 2 sprigs fresh thyme
• 1 tsp whole allspice (pimento berries)
• 1 tbsp sugar
• ¾ cup vinegar (white or malt vinegar)
• Optional: 1 tsp Worcestershire sauce

Directions

1. Prepare the Fish:
2. Rinse fish and rub lime or lemon juice over surface. Season generously with fish or Creole seasoning. Make a couple of diagonal slashes on each side to let seasoning penetrate.
3. Fry the Fish:
4. Heat oil in a heavy skillet over medium-high heat until shimmering. Dredge fish lightly in flour and fry for 5–7 minutes per side until golden and cooked—working in batches if needed.
5. Make the Escovitch Sauce:
6. Drain excess oil, leaving about 2 tbsp. Add garlic, onion, carrot, bell peppers, Scotch bonnet, thyme, and allspice. Sauté 2–3 minutes until aromatic but still crisp. Stir in vinegar, sugar, and Worcestershire (if using). Simmer 2–3 minutes.
7. Assemble & Rest:
8. Place fried fish on a serving platter. Pour hot escovitch sauce and pickled vegetables over fish. For fuller flavor, cover and let sit for 10–15 minutes; even better if allowed to marinate overnight.