Jamaican Fried Snapper

Jamaican Fried Snapper

Chef Robert

"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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Ingredients

25 m servings 770 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • 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.

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Directions

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  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.

Reviews

Read all reviews 6
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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...

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

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 ...

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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