Jul 14 2026
Restaurants›Dunn's River Jamaican Restaurant›Fish Escovitch Recipe

Fish Escovitch Recipe

Inspired by Dunn's River Jamaican Restaurant
Time45m
Serves4

Fried fish topped with a spicy vinegar sauce.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish

Escovitch Sauce

Method

Preparation of Fish

  1. 1

    Clean and Season the Fish

    Clean the fish thoroughly by removing scales and entrails. Rinse under cold water and pat dry with paper towels. Season both sides with salt and black pepper.

  2. 2

    Dredge in Flour

    Coat the seasoned fish in all-purpose flour, shaking off any excess flour.

Frying the Fish

  1. 3

    Heat the Oil

    In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.

  2. 4

    Fry the Fish

    Carefully add the coated fish to the hot oil. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove the fish and drain on paper towels.

Preparing Escovitch Sauce

  1. 5

    Slice the Vegetables

    While the fish is frying, slice the carrots and onion thinly. Julienne the bell pepper.

  2. 6

    Make the Sauce

    In a saucepan, combine vinegar, water, sugar, and thyme. Bring to a boil, then add the sliced vegetables and scotch bonnet pepper. Reduce heat and simmer for about 5 minutes until the vegetables are slightly tender.

Assembling the Dish

  1. 7

    Top the Fish

    Place the fried fish on a serving platter and spoon the escovitch sauce over the top, ensuring to include some of the vegetables and the scotch bonnet pepper.

  2. 8

    Serve

    Serve immediately while hot, with additional escovitch sauce on the side if desired.

More from Dunn's River Jamaican Restaurant