I’m pleased to share my favorite Jamaican Escovitch Fish recipe as a home cook. A spice-and-vinegar marinade flavors this Caribbean dish. Fried fish is served with a spicy sauce.
Jamaican Escovitch fish is a delectable delicacy prepared on special occasions. Vinegar, spices, and vegetables marinate fried fish in the meal. Jamaican Escovitch fish may be made at home using this guide.
Jamaican Escovitch fish ingredients
- 1 lb of white fish (such as snapper or tilapia)
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp allspice
- 1/4 tsp thyme
- 1/4 tsp curry powder
- 1/4 cup flour
- 1/4 cup cornmeal
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 2 tbsp brown sugar
- 1 onion, sliced
- 2 bell peppers, sliced
- 2 carrots, sliced
- 2 cloves of garlic, minced
How To Make Jamaican Escovitch fish From Scratch?
Marinate first. Mix white vinegar, brown sugar, and spices in a large bowl. Blend.
Coat each piece of fish in the marinade. Cover and refrigerate for 30 minutes.
Prepare veggies while the fish marinates. Slice onions, bell peppers, and carrots. Mince garlic.
Mix flour and cornmeal in another basin. Dredge and shake the fish.
Medium-high heat a big pan of vegetable oil. Cook the fish for 2-3 minutes per side in heated oil until golden brown.
Place the fish on a paper towel-lined dish after cooking.
Sauté vegetables in the same pan until slightly tender. Cook the garlic for a minute.
Simmer marinade in the pan. Wait 2-3 minutes until the sauce thickens.
Pour the sauce over the fish.
Jamaican Escovitch Fish with rice and peas or fried plantains.
The Best Jamaican Escovitch fish recipe
Escovitch depends on fish quality. Fresh white fish like snapper or tilapia ensures moist, delicious fish.
The marinade should balance acidity, sweetness, and spice. White vinegar, brown sugar, allspice, thyme, curry powder, and cayenne pepper make a tangy, sweet, and spicy marinade that enhances the fish flavor.
Fried fish should be crispy on the exterior and juicy and flaky inside. Before frying, dredge the fish in flour and cornmeal to produce a crust.
Onions, bell peppers, and carrots accompany Escovitch fish. Fresh, crunchy vegetables give the meal crunch.
Sweet, sour, and spicy, the sauce should be thick and tasty. Pour this sauce over the fried fish to enhance flavor and moisture.
The presentation plating the vegetables, fish, and sauce should be appealing.
These ingredients make a tasty, fulfilling escovitch seafood meal.
How To Store Homemade Escovitch Fish?
Storing homemade escovitch salmon requires only a few steps.
Before keeping, fish must cool to room temperature. This prevents soggy fish and makes storage easier.
After cooling, put the fish in an airtight container. This will prevent the fish from absorbing refrigerator odors and aromas.
Refrigerate the fish container. This method preserves fish for 3 days.
Reheat the fish in a skillet or oven before serving. This heats the fish and crisps the crust.
Freeze leftover fish if you won’t consume it within three days. Wrap the fish in plastic wrap or aluminum foil and freeze it in an airtight container or freezer bag. This method preserves fish for three months. Thaw it overnight in the fridge before reheating.
Serving Ideas
Jamaican escovitch fish is versatile. Consider these serving ideas.
Escovitch fish is commonly eaten with Jamaican rice and peas, a rice and red kidney bean dish. The tasty fish with rice and peas form a complete supper.
Fried plantains pair well with escovitch fish. The fish and plantains go well together.
Serve escovitch fish with roasted sweet potatoes, carrots, or Brussels sprouts for a healthier choice.
Serve it with coleslaw or green salad. Salad’s freshness will complement the fish’s richness and spice.
Escovitch fish on a baguette with lettuce and tomato makes a simple meal.
Escovitch fish can top pizzas and salads.
Why is it called Escovitch fish?
Jamaican escovitch fish is assumed to be a derivative of the Spanish word “escabeche,” which refers to pickling or marinating fish. Traditionally, the fish is marinated in a vinegar-based sauce with onions, bell peppers, and carrots. The marinade is poured over fried fish.
Escovitch may come from “escoveitch,” a Jamaican Jewish pickling method. The Spanish escabeche-like pickling procedure was brought to Jamaica by Jewish immigrants.
Jamaicans have eaten Escovitch fish for decades. Jamaican events commonly feature the meal. It’s delicious and popular.
Frequently Asked Questions
Can I use other types of fish for this recipe?
Yes, you can use any white fish such as snapper, tilapia, or cod.
Can I make the marinade ahead of time?
Yes, you can make the marinade up to 24 hours in advance.
Can I freeze the cooked Jamaican Escovitch Fish?
Yes, you can freeze the cooked fish for up to 3 months. Just be sure to wrap it well in plastic wrap or aluminum foil before freezing.
Jamaican Escovitch fish recipe
Ingredients
- 1 lb of white fish such as snapper or tilapia
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp allspice
- 1/4 tsp thyme
- 1/4 tsp curry powder
- 1/4 cup flour
- 1/4 cup cornmeal
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 2 tbsp brown sugar
- 1 onion sliced
- 2 bell peppers sliced
- 2 carrots sliced
- 2 cloves of garlic minced
Instructions
- Start by preparing the marinade. In a large bowl, combine the white vinegar, brown sugar, and all the spices. Mix well.
- Add the fish to the marinade, making sure each piece is well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
- While the fish is marinating, prepare the vegetables. Slice the onion, bell peppers, and carrots. Mince the garlic.
- In a separate bowl, mix the flour and cornmeal. Dredge the fish in the mixture, shaking off any excess.
- Heat the vegetable oil in a large pan over medium-high heat. Once the oil is hot, add the fish and cook for about 2-3 minutes per side, or until golden brown.
- Remove the fish from the pan and set it aside on a plate lined with paper towels.
- In the same pan, sauté the vegetables until they are slightly soft. Add the garlic and cook for an additional minute.
- Add the marinade to the pan and bring it to a simmer. Let it cook for about 2-3 minutes, or until the sauce has thickened.
- Return the fish to the pan and spoon the sauce over the top.
Notes
- The marinade’s cayenne pepper content controls the dish’s spiciness. Some like it spicy, others mild. Adjust cayenne pepper to taste.
- Use the fish pan to sauté vegetables and prepare the sauce. This will enhance the sauce’s flavor with fish flavors.
Jamaican escovitch fish is one of my favorite kitchen tasks. The marinade’s tart and delicious spices and vinegar are hard to surpass. The sautéed veggies, thickening marinade, and crispy-moist fish are delicious.
Versatility makes this recipe great. Served with rice and peas, fried plantains, or roasted veggies. The flavors grow and blend in the fridge, making it a terrific leftover dish.
It’s easy to make and delicious, bringing a Caribbean flavor to your kitchen. It’s great for family dinners and special occasions.
This detailed instruction should help you make escovitch fish. Like me, you’ll enjoy it. So, let’s cook!
