Escovitch Fish
Crisp fried fish topped with tangy, lightly pickled peppers and onion. A Jamaican Good Friday favourite.
- Time45 min
- LevelMedium
- Costabout £2.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make 3 slashes on each side of the fish. Season with the salt and pepper inside and out, then dust with the flour.
- 2
Heat the oil in a large frying pan over a medium high heat. Fry the fish for 5 to 6 minutes each side, until crisp and cooked through. Drain on kitchen paper.
11 min 40 s - 3
Put the vinegar, water, sugar and allspice berries in a small pan and bring to the boil.
- 4
Add the onion, carrot, red pepper and scotch bonnet. Simmer for 2 minutes only, so the veg keeps its crunch.
2 min - 5
Put the fish on a platter and spoon over the hot pickle.
- 6
Leave for 10 minutes before serving so the flavour sinks in. Eat with fried dumplings or festival.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.