Jamaican Fried Snapper

Jamaican Fried Snapper

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Chef Robert 3

"We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal."
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25 m servings 770 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 770 kcal
  • 38%
  • Fat:
  • 50.9 g
  • 78%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 70.3 g
  • 141%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1036 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
  2. Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
  3. Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
  4. Serve fish topped with onion mixture spooned over the top.


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This is a good and tasty fish. In my opinion, the sauce was a bit vinegary, so next time I`ll use less vinegar. Habanero pepper is unavailable here, so I used jalapeno pepper. I sauted the veget...

This is a great recipe. Used less vinegar as suggested by other reviewer. Sugar provide a sweetness to carrots. Used too much habenero but it was great anyway. Will make often.

This was an easy dish to prepare. The flavor was very simple and delicious. I like the simplicity of the flavors. The snapper is complemented well by the spicy-tangy kick from the pickled veggie...

The hot carrot & onion pickle really make this. I added vinegar and hot pepper carefully, and we really enjoyed the result. Thanks so much for sharing this, Chef Robert! We will be raising a ...

Delicious. Used the pickle with different kinds of fish in addition to the snapper.

I love this recipe super simple and great tasting. Stick to the recipe, but use a little bit of cooking common sense, which is instill in us folks that grew up on dirt roads in the woods/country...

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