Jamaican Style Escovitch Fish
Crisp fried fish topped with hot, tangy pickled peppers and carrot, served with rice and peas on the side.
- Time40 min
- LevelMedium
- Costabout £1.14 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Warm the vinegar, sugar and a pinch of salt with 100 ml water in a pan. Add the onion, carrot, pepper and chilli. Simmer for 3 minutes, then leave to sit.
- 2
Cook the rice following the packet instructions. Stir in the kidney beans for the last 3 minutes.
12 min - 3
Rub the fish with the allspice, thyme and salt, then dust with the flour.
- 4
Heat the oil in a large frying pan over a medium high heat. Fry the fish for 3 to 4 minutes on each side until deep golden and crisp.
8 min - 5
Lift onto a plate. Spoon the warm pickled vegetables and a little of the liquid over the top.
- 6
Serve with the rice and beans.
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.