Chef Noel Cunningham

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Jamaican Escovitch Fish Sandwich

Crispy fried fish with a tangy and spicy pickel packed between a warm toasted bun.
Jamaican escovitch fish, is a dish where fried fish is topped with a spicy sauce and pickled vegetable medley usually made up of onion, carrots, vinegar, scotch bonnet pepper, and pimento. Serves with bread, festival or bammies.. This is one of my favourite dishes to have because of the spice and the flavours from all the vegetables; and  also to make. So since we’re in the summer eason where its all about burgers and sandwiches; i've decided to make a quick fish sandwich and I end up making this delcious sandwich. For some extra goodness try this with a cold red stripe beer.
1lb fish fillet ( any fish fillet)
 salt and pepper to taste
1/2 cup flour
1 bell pepper, thinly sliced (optional)
1 carrots, cut into thin strips
1 onion, thinly sliced
6 Pimento berries
1 cup white vinegar
oil for frying
1 scotch bonnet pepper, seeds removed 
4 buger bun
1 Tbsp. buter 


To prepare fish, rinse well then pat dry with paper towel. Season fish with salt and pepper, dredge in flour lightly dust  off excess flour and deep fry fish over high heat until crispy. Place on a plate lined with paper towel to allow the oil to drain.

To prepare the pickle, In a frying pan over medium heat sauté all the vegetables with 2 tablespoons oil then add vinegar, leave to reduce, add sugar and pimento berries and turn of stove. 

For the Sandwiches: Spread butter on bun and toast in frying pan or in the oven until toasted.  Add fish then top with a spoonful of of the escovitch pickle and enjoy.

Note: Pickel is best when its made a head of time.