Recipe by 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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1 (1 1/2 pound)
whole red snapper, cleaned and scaled
salt and freshly ground black pepper to taste
vegetable oil for frying
white onion, sliced
large carrot, peeled and cut into thin strips
fresh thyme, leaves stripped
allspice berry, cracked
habanero pepper, seeded and minced
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 vegetables a little more than the recipe says. Very good, easy to make and unexpensive dish, will make often, thanks.
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.
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 toast to you and your grandmother tonight.
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 veggies and peppers. Definitely use 1/4 cup of vinegar (as seen on the video) not 1/2 cup if you don't want the vinegar to overpower your taste buds!
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. Okra and tomatoes go well with this dish, also some FuFu. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Jamaican Fried Snapper
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 458
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