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Jamaica · Red Snapper

Jamaican Escovitch Snapper

Escovitch Fish

Friday-night and Easter fish all over Jamaica. The snapper is fried crisp, then a hot, peppery pickle of onions, carrots and Scotch bonnet is poured over it so it sizzles and soaks in.

  • Prep 25 min
  • Cook 30 min
  • Serves 2–4
  • Level Medium
Photo: Xaymacan · CC BY-SA 4.0
Served with: Jamaican Festival ↓En Español

Ingredients

Tap each item as you gather it.

For the fish

For the escovitch pickle

Method

Step by step, the way it is done on the island.

  1. Clean the fish the Jamaican way. Rub the snappers inside and out with cut lime (or a splash of vinegar), rinse, and pat completely dry.
  2. Season. Cut 2–3 slashes on each side. Mix the salt, black pepper and garlic powder and rub it into the slashes and the cavity. Let it sit 15 minutes.
  3. Fry. Heat 1 inch (2.5 cm) of oil to 350 °F (175 °C). Fry the fish 6–7 minutes per side until golden and very crisp. Drain on a rack and lay them on a deep platter.
  4. Make the pickle. In a saucepan bring the vinegar, sugar, salt, pimento berries and peppercorns to a boil. Add the onion, carrot, chayote, bell pepper and Scotch bonnet. Simmer just 2 minutes; the vegetables should stay crunchy.
  5. Pour it on hot. Spoon the hot vegetables over the fish and pour the vinegar over everything so it sizzles.
  6. Let it rest. Wait at least 15 minutes before eating so the fish drinks up the pickle. It is even better after an hour, and many families eat it cold the next day.

On the side

The side dish that belongs with it, full recipe included.

Jamaica

Jamaican Festival

Festival

Sweet, crunchy fried cornmeal dumplings, the partner to escovitch fish at every beach shack in Hellshire.

  • Prep 15 min
  • Cook 15 min
  • Serves 4 (about 12)
  • Level Easy

You need

  • 1 cup all-purpose flour
  • ½ cup fine yellow cornmeal
  • 2 tbsp sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp butter, softened
  • ½ cup water or milk (about)
  • Vegetable oil for frying

How to make it

  1. Mix the dry. Whisk the flour, cornmeal, sugar, baking powder and salt. Rub in the butter with your fingertips.
  2. Make a soft dough. Add the vanilla and enough water to make a soft dough that does not stick. Knead 1 minute and rest 10 minutes.
  3. Shape. Divide into 12 pieces and roll each into a log about 4 inches (10 cm) long, tapered at the ends.
  4. Fry. Fry in 1 inch of oil at 340 °F (170 °C), turning, for 5–6 minutes until deep golden and puffed. Drain and serve warm.

Photo: EAT&ART TARO · CC BY-SA 4.0

More ways to cook Red Snapper

Same fish, a different corner of the sea.

Salinas, Puerto RicoWhole Fried Snapper with Mojito Isleño
Havana, CubaCuban Griddled Snapper with Mojo Criollo
Andalusia, SpainSalt-Crusted Whole Snapper
Algarve, PortugalAlgarve Oven-Roasted Snapper
Greek IslandsGreek Island Grilled Snapper with Lemon-Oil
New Orleans, LouisianaNew Orleans Blackened Red Snapper