CaribbeanLunch

Recipe Story

origins & traditions

Escovitch Fish is a beloved Jamaican dish featuring crispy whole fried fish smothered in a vibrant pickled vegetable sauce called escovitch. The fish is seasoned with island spices, fried until golden and flaky, then topped with a colorful mixture of bell peppers, onions, and carrots marinated in spiced vinegar with Scotch bonnet peppers for heat. Served with Festival—sweet fried cornmeal dumplings with a hint of vanilla—this meal represents the perfect balance of tangy, spicy, savory, and sweet. The dish showcases the Spanish and African influences on Jamaican cuisine, with escovitch derived from the Spanish escabeche pickling technique. The vinegar-based topping not only adds incredible flavor but also helps preserve the fish. Perfect for a satisfying lunch, this colorful plate is both visually stunning and deliciously authentic.

Instructions

step by step

0/8 done

Make the Festival dough: In a mixing bowl, combine 2 cups flour, 1/2 cup cornmeal, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg. Add 1 teaspoon vanilla extract and gradually mix in 3/4 cup water until a soft dough forms. Knead briefly and let rest for 15 minutes.
Prepare the fish: Clean and score the snapper on both sides. Season generously with salt, black pepper, paprika, garlic powder, and a squeeze of lime juice. Let marinate for 10 minutes.
Prepare escovitch vegetables: Julienne 2 bell peppers (mixed colors), 1 large onion, and 2 carrots into thin strips. Slice 1 Scotch bonnet pepper thinly (remove seeds for less heat). Set aside.
Make escovitch sauce: In a saucepan, combine 1 1/2 cups white vinegar, 1/2 cup water, 2 tablespoons sugar, 1 teaspoon salt, 1 teaspoon whole black peppercorns, 1 teaspoon allspice berries, and 3 bay leaves. Bring to a boil, then reduce heat and simmer for 5 minutes.
Fry the fish: Heat 2 inches of vegetable oil in a large skillet to 350°F. Lightly dust fish with flour. Fry fish for 6-7 minutes per side until golden and crispy. Drain on paper towels and transfer to serving platter.
Cook escovitch topping: Add sliced vegetables to the hot vinegar mixture and cook for 2-3 minutes until slightly softened but still crisp. Pour the hot vegetable mixture over the fried fish immediately.
Fry Festival: Shape dough into 4-inch long oval dumplings. Fry in the same oil used for fish at 350°F for 4-5 minutes, turning once, until golden brown. Drain on paper towels.
Serve: Plate the escovitch fish with Festival dumplings on the side. The dish is best enjoyed immediately while the fish is crispy and the topping is warm.

Escovitch Fish with Festival

5.0 (40)

Crispy fried snapper topped with a tangy pickled vegetable medley, served alongside golden fried cornmeal dumplings. This Jamaican classic combines bright vinegar-soaked vegetables with perfectly seasoned fish.

medium

55 min

4 servings

Ingredients

0 of 16 checked

Main Protein

800 grams Salmon, whole snapper, cleaned and scored

Escovitch Topping

2 pieces Bell Peppers, julienned into thin strips
1 pieces Onions, large, thinly sliced
2 pieces Carrots, julienned into matchsticks

Escovitch Sauce

12 tablespoons Vinegar White, for escovitch sauce
3 pieces Bay Leaves, whole
1/2 teaspoons Cayenne, or 1 Scotch bonnet pepper

Festival & Coating

2 1/4 cups Flour, divided: 2 cups for Festival, 1/4 cup for dusting

Fish Marinade

1 pieces Lime, juiced
1 1/2 teaspoons Paprika, for fish seasoning
4 cloves Garlic, minced or powder equivalent

Seasoning

2 teaspoons Black Pepper, freshly ground
3 teaspoons Salt, divided between components

Frying

16 tablespoons Vegetable Oil, for frying fish and Festival

Festival

1 teaspoons Vanilla Extract, for Festival dough
1/4 teaspoons Nutmeg, ground, for Festival

Chef Tips

expert advice

•For the crispiest fish, ensure it is thoroughly dried before seasoning and frying.

•You can use red snapper, sea bass, or even tilapia as alternatives.

•The escovitch topping can be made a day ahead and gently reheated.

•Adjust the heat level by using more or less Scotch bonnet pepper—for mild, omit the pepper entirely and use a pinch of cayenne instead.

•Festival dough should be soft but not sticky; add flour or water as needed.

•Some cooks add a tablespoon of cornmeal to the flour for dusting the fish for extra crunch.

•The vinegar mixture should be poured over the fish while hot to allow the flavors to penetrate.

•For an authentic presentation, use a whole fish with head and tail intact.

•The sweetness of Festival perfectly balances the tangy, spicy escovitch—they are meant to be eaten together.

•Leftover escovitch vegetables make an excellent topping for sandwiches or tacos.

Storage & Reheating

keeping it fresh

Storage

Store fried fish and escovitch topping separately in airtight containers in the refrigerator for up to 2 days. Festival can be stored at room temperature in a paper bag for 1 day or refrigerated for up to 3 days. The fish will lose its crispiness when stored but will still be flavorful.

Reheating

Reheat fish in a 375°F oven for 8-10 minutes until warmed through and slightly crisped. Alternatively, reheat in an air fryer at 350°F for 5 minutes. Warm escovitch topping in a saucepan over low heat or microwave for 1 minute. Festival can be reheated in a 300°F oven for 5 minutes or briefly in the microwave for 20-30 seconds.