Jamaican Fried Snapper

6 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Chef Robert
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 whole fish

ADVERTISEMENT

Directions

  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.

Share It

Reviews (6)

Rate This Recipe
DiamondGirl amanecer
21

DiamondGirl amanecer

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.

mstcakes
6

mstcakes

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.

missesjones
3

missesjones

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!

More Reviews

Similar Recipes

Japanese Style Deep Fried Shrimp
(160)

Japanese Style Deep Fried Shrimp

Crispy Fried Fish
(85)

Crispy Fried Fish

Pretzel Coated Fried Fish
(48)

Pretzel Coated Fried Fish

Pan Fried Daikon Cake
(46)

Pan Fried Daikon Cake

Southern Fried Catfish
(40)

Southern Fried Catfish

Veracruz-Style Red Snapper
(30)

Veracruz-Style Red Snapper

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 770 cal
  • 38%
  • Fat
  • 50.9 g
  • 78%
  • Carbs
  • 4.9 g
  • 2%
  • Protein
  • 70.3 g
  • 141%
  • Cholesterol
  • 125 mg
  • 42%
  • Sodium
  • 1229 mg
  • 49%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Japanese Style Deep Fried Shrimp

>

next recipe:

Snapper with Linguine and Citrus Cream Sauce