Jamaican Escovitch Fish with Spicy Pickled Vegetables

What you need

• 2 (about 2 lb total) whole snappers, about 500 g each, scaled and gutted
• 30 g (1/4 cup) plain flour
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1 tsp ground allspice
• vegetable oil, for shallow-frying, about 4 cm deep
• 240 ml (1 cup) white vinegar
• 240 ml (1 cup) water
• 2 tsp sugar
• 1 large onion, cut into thin rings
• 1 carrot, cut into thin sticks
• 1 yellow bell pepper, cut into thin strips
• 1 scotch bonnet, thinly sliced; seeded for less heat
• 6 allspice berries

Method

Restated from the original video

1. 1

   Pat the fish dry. Cut three deep diagonal slashes into each side, down almost to the bone.

2. 2

   Mix the salt, pepper and ground allspice, then rub the mixture over the fish and into the belly cavity. Leave for 10 min.

3. 3

   Pour the oil into a large deep frying pan and heat it to 175 °C (350 °F).

4. 4

   Dust the fish lightly with the flour and shake off the excess.

5. 5

   Fry the fish one at a time, 5-6 min per side, until the skin is crisp and golden and the flesh flakes at the thickest part. Lift out onto a rack.

6. 6

   Meanwhile, put the vinegar, water, sugar, allspice berries, onion, carrot, bell pepper and scotch bonnet in a saucepan. Wear gloves to slice the scotch bonnet.

7. 7

   Bring to a boil and cook for 1 min, just until the vegetables lose their rawness but stay crunchy.

8. 8

   Spoon the hot pickle and vegetables over the fish. Let it sit for at least 10 min, then serve warm or at room temperature.

Imported from jcskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.