For a milder flavor, use a scotch bonnet pepper instead of a habanero, or omit the pepper entirely. You can also add a small amount of bell pepper to the escovitch mixture for a sweeter flavor. Make sure to thoroughly dry the fish before frying to ensure a crispy skin and prevent the oil from splattering. Adjust the amount of salt, pepper, and habanero to your liking. Taste and adjust the escovitch sauce as needed. Serve with rice and peas (coconut rice and beans) for a complete Jamaican meal.
Jamaican Fried Snapper
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS84
Experience the vibrant flavors of the Caribbean with this classic Jamaican fried snapper, a dish brimming with spicy, tangy, and subtly sweet notes. A crispy, golden-brown snapper is elevated by a quick pickled vegetable medley, creating a symphony of textures and tastes that will transport you to the sun-kissed shores of Jamaica.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol125 mg
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Fiber1 g
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Protein70 g
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Saturated Fat7 g
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Sodium1036 mg
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Sugar2 g
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Fat51 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Pat the fish dry with paper towels; cut 3 small slits on each side of the fish. Season generously all over with salt and freshly ground black pepper. (5 minutes)
02
Step
12 mins
Heat 1 quart of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers and is almost smoking. Carefully lower the fish into the hot oil and fry until golden brown and crispy, about 5-7 minutes per side. Adjust heat as needed to prevent burning. (15 minutes)
03
Step
2 mins
Remove the fried fish and place it on a paper towel-lined plate to drain excess oil. (2 minutes)
04
Step
3 mins
In a separate large skillet, heat 1 teaspoon of vegetable oil over medium-high heat. Add the sliced onion, julienned carrot, and minced garlic; cook and stir until the onion is translucent and the carrot is slightly softened, about 2-3 minutes. (5 minutes)
05
Step
7 mins
Add the white vinegar, water, salt, minced habanero pepper, thyme leaves, cracked allspice berry, and a pinch of brown sugar to the skillet. Stir well to combine. (1 minute)
06
Step
2 mins
Continue cooking the vegetable mixture until the liquid has reduced slightly and the flavors have melded together, about 5 minutes. (5 minutes)
07
StepSpoon the warm onion and vegetable mixture generously over the fried snapper. Serve immediately and enjoy the explosion of Jamaican flavors! (2 minutes)
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RECIPE REVIEWS
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Jeremie Lindgren
Jun 5, 2025My family loved this recipe! It's a keeper!
Adrian Nader
May 31, 2025Easy to follow and delicious. I will definitely be making this again!
Trinity Funk
May 3, 2025I added a splash of rum to the escovitch sauce for an extra touch of Caribbean flair.
Antonio Russel
Apr 7, 2025I made this for a Jamaican-themed dinner party, and it was a huge hit! Everyone raved about the dish.
Rafael Swaniawski
Mar 31, 2025This recipe is fantastic! The snapper was perfectly crispy, and the escovitch sauce was bursting with flavor.
Ada Altenwerth
Feb 19, 2025I let the fish marinate for an hour before frying, and it made a big difference in the flavor.
Millie Haley
Jan 29, 2025I didn't have fresh thyme, so I used dried, and it still turned out great!
Dangelo Nienow
Jan 10, 2025This is now my go-to recipe for fried snapper. Thank you for sharing!
Zack Watsica
Jan 8, 2025The habanero pepper adds a wonderful kick, but be careful not to overdo it if you're not a fan of spice.
Sandrine Okeefe
Sep 1, 2024The escovitch sauce is so versatile. I've used it on other types of fish and even grilled chicken.