Jamaican Escovitch Fish
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I’ve long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won’t kiss me for days afterwards, but a girl’s gotta do what a girl’s gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish Escabéche. Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation At it’s most basic, Jamaicans briefly cook fresh veggies in spiced vinegar, pile them on top of fried fish, and ladle extra vinegar sauce over the top. The veggies retain some crunch while also making the mouth pucker up. Big time. Oh, and there’s a little burn, too, thanks to hot chili peppers. What’s not to love?
Servings
2-3 meals
Servings
2-3 meals
Jamaican Escovitch Fish
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I’ve long adored the British tradition of dousing Fish and Chips with vinegar. In fact, I like to add enough vinegar for my fish to swim in. Sure, Keith won’t kiss me for days afterwards, but a girl’s gotta do what a girl’s gotta do. Well, this week I learned about Jamaican Escovitch, based on Spanish Escabéche. Escovitch is like taking your fried fish on a trip to vinegar city, on a vinegar boat, through vinegar nation At it’s most basic, Jamaicans briefly cook fresh veggies in spiced vinegar, pile them on top of fried fish, and ladle extra vinegar sauce over the top. The veggies retain some crunch while also making the mouth pucker up. Big time. Oh, and there’s a little burn, too, thanks to hot chili peppers. What’s not to love?
Servings
2-3 meals
Servings
2-3 meals
Ingredients
  • 1 bell pepper , sliced in rings
  • habanero peppers (or whatever hot pepper you like)
  • 1 onion , sliced in half moons
  • 1 large carrots , slice in matchsticks
  • 1 chayote , seeded and sliced in matchsticks
  • 6 fish fillets
  • all-purpose flour , as needed
For the sauce
  • 1 1/2 cups vinegar
  • 10 allspice berries
  • 1/8 cup sugar , or to taste
  • water (optional)
  • salt
Servings: meals
Units:
Instructions
  1. Slice your veggies: peppers, onion, chayote, and carrots. Add to a pot with vinegar, sugar, salt, water, and all spice. Simmer about five minutes—the veggies should retain some crunch.
  2. Meanwhile, heat up about 1/2 inch of oil in a large skillet. Rinse the fish off and pat dry. (You can rinse it in vinegar, lime juice, or water).
  3. Dip each fillet in flour, shake off excess, then fry in hot oil until golden brown. Salt and drain.
  4. Serve immediately.