Caribbean · Fish

Escoveitch Fish

Escoveitch is a traditional Caribbean pickle sauce that was once brought to the islands by the spanish. This sauce gives a tart, spicy, hot combination of vinegar, pimento, scotch bonnet peppers, garlic, onions & thyme to the fish.

This recipe gives you fried battered fish with a veggie salsa on top. Scrummy with Rice & Peas, Bammies (cassava cakes) or hard dough bread.


  • 1kg whole fresh snapper, scaled gutted and cleaned
  • 1 lime
  • salt and pepper
  • 1/2 cup flour, for coating
  • vegetable oil for frying

For Pickle Dressing:

  • 1 cho cho (christophene) or cucumber, cut into strips
  • 2 onions, sliced
  • 2 scotch bonnet peppers, deseeded and sliced
  • 1 jar Walkerswood Escoveitch Pickle Sauce


  1. Rub fish with lime and rinse.
  2. Season well with salt pepper and coat with flour.
  3. Heat oil in a frying pan until it smokes slightly, then fry fish on both sides until golden brown.
  4. Arrange in a deep bowl.
  5. Meanwhile place the pickle ingredients in a saucepan, bring to boil and simmer for 2 minutes.
  6. Remove from heat and pour over fish.
  7. Allow to marinate for 10 mins before serving.

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