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Jamaican Escovitch Fish - Batter-Fried Fish (Gluten-Free)

Gluten-free batter-fried fish served with Jamaican Escovitch Sauce. This recipe will give your fish a crunchy outer layer and a perfectly cooked fish on the inside.
Prep Time10 mins
Cook Time30 mins
Resting Time30 mins
Total Time1 hr 10 mins
Course: Breakfast, Main Course, Snack
Cuisine: Internatioal, Jamaican
Keyword: batter fried fish, escoveitch fish, escovitch fish, fried fish, gluten-free, jamaican escoveitch fish, jamaican escovitch fish

Ingredients

  • 1 cup brown rice flour
  • 1 tbsp oat flour optional
  • ½ cup cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • cup seltzer or carbonated water
  • fish of your choice cut in chunky slices
  • salt and pepper
  • olive oil or peanut oil

Instructions

  • Rinse fish with water. Pat dry with a piece of paper towel and season with a small amount of salt and pepper.
  • In a large bowl, whisk together brown rice flour, oat flour, cornstarch, baking powder, baking soda, a pinch of salt and pepper. Whisk in the seltzer/carbonated water until there are no lumps. Cover with plastic wrap and let sit at room temperature for 30 minutes.
  • Heat oil over medium-high heat. Dip the fish into the batter, let excess batter drip into the bowl before transferring to hot oil. The batter will be a little soupy, that is ok. Fry until the batter starts to turn golden, about a minute or so depending on the temperature of the oil. Flip fillet so that all sides are fried golden. Place fried fish on a wire rack or plate. Repeat this process with the rest of the fish.
  • Dip fried fish into the batter, let excess batter drip into the bowl before transferring to hot oil. Place double-fried fish on a wire rack or plate. Repeat for the remaining fish.
  • This step is optional. You may repeat the previous step if you prefer to have a thicker crust. I find that the double-dip worked really well but I personally preferred the triple dip.
  • Serve with Traditional Jamaican Escovitch Sauce, tarter sauce or your preferred sauce.