Jamaican · serves 4 · about 40 minutes
Whole fish fried crisp and drowned in a tangy, pickled topping of vinegar, onion, carrot, and scotch bonnet. The Good Friday and beach-shack classic.
Ingredients
- 2 whole snapper, scored
- 1 onion, sliced
- 1 carrot, julienned
- 1 scotch bonnet, sliced
- 1/2 cup white vinegar
- 1 tsp allspice (pimento berries)
- 1 tsp Iberia Adobo Without Pepper 16 oz
- oil for frying
Method
- Season the fish with Iberia Adobo and fry in hot oil until crisp on both sides; set on a platter.
- Simmer the vinegar with onion, carrot, scotch bonnet, and allspice for 3 minutes — keep the vegetables crunchy.
- Pour the hot escovitch over the fried fish.
- Let it sit 15 minutes so the flavors soak in before serving.