07/24/2022
;
Jamaican Escovitch Fish is a crispy pan-fried whole fish normally dressed with spicy sauce, pickled vegetables like julienned carrots, peppers, and onions. Imagine yourself in Jamaica at one of the gorgeous beaches on the North Coast or if you decide to travel inland to Hellshire. There’ll be a familiar smell in the air the, smell of fresh fried fish. A local favorite is the Jamaican Escovitch fish and that’s what we will be preparing for you today.
Jamaican Escovitch Fish Origins
This style of cooking was originated in Europe where it’s known as escabeche. It was brought to Jamaica by the Spaniards back then. Escovitch Fish is something that both locals and visitors to our island enjoy. Come mek mi show u how we do it.
Preparing Jamaican Escovitch Fish
It’s not too many steps, and it’s very straightforward. All you will need is a half teaspoon of salt, a tablespoon of onion powder, one tablespoon of black pepper, a tablespoon of garlic powder, two tablespoons of salt-free all-purpose seasoning, and a few pimento seeds otherwise known as allspice. For my vegetables, I have one onion, one scotch bonnet pepper if you prefer you can add more for extra spiciness, a yellow bell pepper, a carrot, green bell pepper, and red bell pepper.
I chose to use three different color bell peppers because the colors will make a beautiful presentation. Now, to prove how simple and easy it is to prepare Jamaican Escovitch Fish, all I will be doing is combining all of the powdered seasonings in a bowl and after which I’m going to give it a good stir just to make sure that everything is evenly distributed. After I’m done with that I’m just going to get my fish and I’m using a red snapper because it’s easier to handle during preparation. It won’t fall apart as easily, and it has more meat to it. Another good one you could try also is the kingfish, both red snapper and the kingfish are two great choices.
Seasoning Jamaican Escovitch Fish
Now to properly season your fish you want to make sure that you add the seasoning on the inside of the fish even in its head. I know we have some die-hard fish head eater out there and if it’s not seasoned properly it will have a bland taste. Now, on the outside, you’re going to repeat the process making sure that the seasoning then goes in those slits on the side also and after you’re done with that it’s ready for frying.
You don’t have to worry about marinating Jamaican Escovitch Fish overnight or for an hour or anything like that. As soon as you’re done seasoning your fish, it’s all good and ready to be dropped in that hot oil. If you should take a trip to any one of the local Jamaican beaches or in one of the food pit stops and you order fried fish, that’s exactly how they would prepare it.
CRISPY Fried Red Snapper
They would season that Jamaican Escovitch Fish just right there on spot and then they would just drop it in that hot oil and fry it and serve it up to you. Now, after we’re through with seasoning our red snapper or whichever fish you choose we’re gonna make sure that that skillet is heated and then we’re going to add some oil. I am using half a cup of oil because I’ll be frying two fish. You also want to make sure that your oil is very hot. You do not want to put a fish in a lukewarm oil because it’s going to get stuck to the bottom, and the end result will be a very oily fish, so you’re going to fry it on medium heat for about five minutes before turning.
;
Mine is a little bit darker, you don’t have to get yours as dark as mine. I like it when it’s crispy so you can have it maybe until it’s golden brown or whatever you prefer. After they’re all done frying, just place them on a paper towel and this will absorb any extra oil from them.
Okay, so the next step now is to prepare the vegetables. I will julienne all three colored bell peppers as well as the carrots. The onions, I will definitely cut in about half-inch thickness because you do not want to cut them too thin. You want them to have that whole ring whenever you’re sauteeing them and they won’t break apart.
Now for the scotch bonnet pepper. I’m only using one, but it’s all up to you if you choose to use two or three it’s your choice. I didn’t want it to be too spicy but if you realize I’m also using the seeds because it can’t be escovitch if you don’t have a little spice to it.
Now for the next step. You want to heat your skillet before you add your oil and I’ll be using just a tablespoon of oil. After that, I am only going to be adding the carrots first. The reason why I do the carrots first is because they are much firmer than the others and it will take a little bit longer for them to get al dente. After I add the carrot I’m going to go ahead and add the bell peppers. You can add all three colors because they’re the same texture, so it really doesn’t matter.
I usually keep on stirring them just gently you know so that it doesn’t break apart because I do not want them to get stuck to the bottom of the pot. The onion can go in as I said once the carrots are in first and they get al dente. Any and everything can go in immediately after that. The onion, remember I cut them a little bit thicker so by me manipulating them they won’t break apart easily and that’s what you want because whenever you’re ready to put it on the fish you don’t want to see broken circles you still want to see the circles intact because it adds to the presentation of it. Your vinegar can go in as well as your pimento seeds and after that, you just give it a gentle toss so that everything is coated with that vinegar mixture.
After that, you just cover and let it simmer for about a minute and a half because you don’t want the vinegar to evaporate too much. Some persons also use sugar or added powdered seasoning, you know, and other seasonings to their preference, but I prefer to just add a little bit of salt because I want to taste that natural flavor. I do not want to put too many spices or herbs in it that will take away from the taste, so for my preference, I only use a little bit of salt in it instead of all the other powdered seasoning or ketchup or sugar or anything like that.
So this is it, it’s all done. There’s nothing more that you have to do in terms of preparation. The only thing left for you to do is to get your fish and to put all of this on top of your fish and sprinkle it with some of that nice sauce that is in the pot. So go ahead and give it a try. Check out Seafood Spot on Instagram.
VIA Unwind with Janet…
As found on YouTube
Jamaican Escovitch Fish is a crispy pan-fried whole fish normally dressed with spicy sauce, pickled vegetables like julienned carrots, peppers, and onions.
