Main Course
Escovitch Fish with Fried Plantains: A Jamaican Classic
Original name: Escovitch Fish with Fried Plantains
About this dish
Escovitch fish is a Jamaican celebration of contrast: crisp fried fish doused in a tangy, spiced vinegar. The name hints at its Spanish roots—escabeche—but Jamaica made it its own with a fiery Scotch bonnet and a rainbow of julienned vegetables.
Served with sweet fried plantains, it's a dish that feels both rustic and royal. And like all good things, it's best when the flavors have time to argue and then make peace.
Ingredients
UK and US measurements are both included for every recipe.
2 whole snappers (about 1 lb / 450 g each), scaled and gutted
protein2 whole (900 g total)
Imperial measurement: 2 whole (2 lb total)
Vegetable oil, for frying
fat1 cup (240 ml)
Imperial measurement: 1 cup (8 fl oz)
All-purpose flour (for dredging)
grain1/2 cup (60 g)
Imperial measurement: 1/2 cup
Salt
seasoning1 tsp (5 g)
Imperial measurement: 1 tsp
Black pepper
spice1/2 tsp (1 g)
Imperial measurement: 1/2 tsp
1 large onion, thinly sliced
vegetable1 large (150 g)
Imperial measurement: 1 large
1 large carrot, julienned
vegetable1 large (80 g)
Imperial measurement: 1 large
1 Scotch bonnet pepper, seeded and thinly sliced
vegetable1 pepper (10 g)
Imperial measurement: 1 pepper
Distilled white vinegar
liquid1 cup (240 ml)
Imperial measurement: 1 cup (8 fl oz)
Water
liquid1 cup (240 ml)
Imperial measurement: 1 cup
Granulated sugar
other1 tbsp (12 g)
Imperial measurement: 1 tbsp
Pimento seeds (allspice berries)
spice1 tsp (2 g)
Imperial measurement: 1 tsp
Vegetable oil, for frying plantains
fat1/2 cup (120 ml)
Imperial measurement: 1/2 cup (4 fl oz)
2 very ripe plantains, peeled and sliced diagonally into 1/2-inch rounds
fruit2 plantains (400 g)
Imperial measurement: 2 plantains
Method
Prepare the fish
PT10MRinse the snappers under cold water and pat dry with paper towels. Score the skin on both sides a few times with a sharp knife. Season the fish inside and out with salt and black pepper, then dredge lightly in flour, shaking off any excess.
Fry the fish
PT15MHeat vegetable oil over medium-high in a large skillet to about 350°F (175°C). Carefully place the fish in the hot oil and fry for 5-7 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
Make the escovitch sauce
PT8MWhile the fish fries, remove all but 2 tbsp of oil from the skillet. Add the sliced onion, carrot, and Scotch bonnet. Sauté over medium heat until slightly softened, about 3 minutes. Add the vinegar, water, sugar, and pimento seeds. Bring to a boil, then simmer for 5 minutes. Season with salt to taste.
Pickle the fish
PT5MPlace the fried fish in a shallow dish and pour the hot escovitch sauce over them, ensuring the vegetables are evenly distributed. Cover and let marinate at room temperature for at least 1 hour, or refrigerate for longer.
Fry the plantains
PT10MPour 1/2 cup vegetable oil into a separate skillet and heat over medium-high. Carefully slice the plantains diagonally into 1/2-inch rounds. Fry in the hot oil for 2-3 minutes per side until golden and caramelized. Drain on paper towels.
Serve
PT2MServe the escovitch fish with the fried plantains on the side. Spoon some of the pickling juices over the fish and enjoy the balance of tang, spice, and sweetness.
Equipment
- [object Object]
Nutrition facts
Tips
- Use very ripe plantains with black spots for the sweetest, most caramelized result.".
- Let the fish marinate in the escovitch sauce for at least an hour, overnight is even better as the flavors deepen.".
- Adjust the number of Scotch bonnet peppers to your heat tolerance, the flavor is fruity but the fire is real.".
- For extra crunch, double-fry the plantains—first at a lower temperature, then at higher heat after a short rest.".
Serving suggestions
- Serve with coconut rice and peas for a complete Jamaican meal.
- A side of callaloo or steamed vegetables adds freshness.
- Pair with a cold Red Stripe beer or a crisp white wine to balance the spice.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Andre Sinclair
Specialises in Jamaican cuisineAndre is a jerk pitmaster who doesn't believe in recipes. 'Feel the heat, man', he says.
Describe yourself in three words: Chill, philosophical, speaks in riddles.