Escovitch Fish

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Rinse the cleaned snapper fish under cold water and pat dry with paper towels. Season the fish with salt and black pepper, making sure to rub the seasoning inside the cavity.

Ingredients quick view

2 whole snapper fish, cleaned and scaled

1 teaspoon salt

1 teaspoon black pepper

1 cup all-purpose flour

3 cups vegetable oil (for frying)

1 medium carrot, julienned

1 bell pepper, sliced (preferably green or red)

1 small onion, thinly sliced

1/2 cup white vinegar

1 teaspoon sugar

1/2 teaspoon pimento seeds (allspice)

1/2 teaspoon thyme leaves

1 Scotch bonnet pepper, sliced (optional, for heat)

Tips quick view

Use fresh snapper for the best flavor and texture.

Be cautious while handling the Scotch bonnet pepper; wear gloves and wash your hands afterward to avoid irritation.

Pair the fish with rice and peas for a complete meal.

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