Escovitch Snapper

Ingredients

• 2–4 whole snappers (boneless fillets or bone-in), cleaned and scaled

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 cup cooking oil (for frying)

• 4–6 allspice berries

• 1 Scotch bonnet peppers, sliced (remove seeds for less heat)

For Escovitch Pickle:

• 1 medium onion, thinly sliced

• 1 medium carrot, julienned
  

• 4–5 allspice berries

• ½ cup white vinegar
  

• ½ tsp sugar (optional, to balance acidity)

• Pinch of salt

Instructions

1. Season the Fish

1. Pat the fish dry with paper towels.

2. Season with salt, black pepper, and garlic powder on both sides.

3. Let it sit for at least 15 minutes to absorb seasoning.

2. Fry the Fish

1. Heat oil in a large frying pan over medium-high heat.

2. Add the allspice berries and sliced Scotch bonnet to the oil — this perfumes the oil with deep flavor.

3. Carefully place fish into hot oil.

4. Fry for 8–10 minutes per side, or until golden brown and cooked to your desired doneness.

5. Remove and set on paper towels to drain excess oil.

3. Make the Escovitch Pickle

1. In a small saucepan, combine vinegar, water, onion, carrot, bell pepper, allspice, salt, and sugar (if using).

2. Bring to a light simmer for 2–3 minutes to soften vegetables slightly while keeping them crisp.

3. Remove from heat and let cool.

4. Serve

• Place fried fish on a platter.

• Spoon the escovitch pickle over the fish

• Let the vinegar brine seep into the crispy skin for that authentic Jamaican kick.