Jamaican Escovitch Fish

One of my favorite dishes to prepare is Escovitch Fish. I remember when I was younger and my grandmother would fix this for dinner on Saturdays. I helped to prepare in cleaning and seasoning the fish but left the final preparations to her because I was always afraid of frying it too much. Now I look forward to preparing for my family.

What is Escovitch?

“Escovitch” is a Jamaican term and is the way of cooking whereby fish is usually fried and then soaked literally with a pickling sauce made from vinegar, pimento, onions, pepper and carrots.

Escovitch Fish

Prep Time: 25 Mins
Cook Time: 1 Hrs
Ready In: 1 Hrs
Serves: 6-8


5 lbs snapper, king fish or any white fish
1 large lemon
2 tbsp salt
2 tbsp black pepper
1 large sliced onion
1/2 green bell pepper sliced
1/2 orange bell pepper sliced
1 large carrot – cut in thin long slices
2 tbsp oil
2 cups oil
2 Scotch bonnet peppers, sliced and seeds removed (optional)
1 clove garlic
1/4 cup white vinegar

Preparation Instructions:

  1. Clean fish (remove the inside and scale) rinse with lemon juice
    1. You can opt to leave fish whole or cut into 2-3 steaks if the fish is larger.
    2. Pat fish dry with paper towel (cut both sides of the fish, not too deep)
    3. Mix salt and black pepper
    4. Rub the inside and outside of the fish with salt and black pepper
    5. Pour oil in frying pan over medium to high heat
    6. Add garlic to the hot oil
    7. Add 2-3 fishes (or sliced steaks) to the pan at a time, fry for 5-10 minutes on each side
    8. Drain fish on paper towel then put fish in a large shallow dish
    9. Put a sauce pan on medium heat, add 2 tbsp oil (make sure sauce pan has a cover)
    10. Add pepper, carrot and onion to the oil, stir for a minute, then add vinegar and cover the sauce pan for 3-5 minutes
    11. Pour over fish, after 10 minutes serve
    12. Serve with salad, rice, steam vegetables or with bread.

Hope you enjoy!

All the best until next time!



How to Make Pickled Fish in Curry Sauce

Pickled Fish in Curry Sauce 

Preparation Time: 15-20 Minutes
Cooking Time: 25 Minutes
Serves 6 – 8
By: GenMom


  • 2-3 lbs Skinless Cod, Snapper or King Fish
  • 4 Tablespoon Curry powder
  • 2 Teaspoon Corn Flour
  • 2 Teaspoon Ground Black Pepper
  • 1 Teaspoon Salt
  • 2 Teaspoon Crushed Parsley
  • 2 Tablespoon Mixed Peppercorns
  • ¼ Cup Cooking Oil
  • 1 Cup flour
  • 8-10 – Bay Leaves
  • 4 Large Onions Sliced
  • ¼ Cup Brown Vinegar
  • 4 Oz Water
  • 5 Tablespoon Sugar
  • 1 ½ Tablesppon Turmeric


  1. Cut fish into medium or large cubes.
  2. Mix flour, salt, black pepper in medium mixing bowl.
  3. Dip fish with the seasoned flour and fry in hot oil until golden brown and cooked through.
  4. Remove fish from pan as it is cooked and set aside on papertowel or baking absorbent paper.
  5. Cook onions for 20 minutes on medium to high heat in vinegar, water, bay leaves, sugar, turmeric, parsley, curry powder, peppercorns until soft.
  6. Mix the corn flour with 4 teaspoon water. Blend until smooth and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens.
  7. Layer the fish with pickled onion sauce and cover.
  8. Refrigerate for 1 – 2 days before serving to allow the flavors to marinate.
  9. It can also be refrigerated for 2-3 hours and served the same day.
  10. It is usually best cold but based on your preference it can be served warm.