Escovitch Whole Red Snapper with Pickled Carrots & Bell Pepper

Ingredients

• 2 lb Whole Red Snapper, whole and scored, or thick fillets
• 1 cup Carrots, julienned
• 1 Bell Pepper, sliced into thin strips
• 1 onion, sliced into rings
• ¾ cup white vinegar
• ¼ cup water
• 1 scotch bonnet, sliced (seeds out for mercy)
• 1 tbsp sugar
• 1 tsp whole allspice berries
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 cup neutral oil, for frying

Method

1. Score the Whole Red Snapper down to the bone three times per side, then rub inside and out with salt, pepper, and garlic powder. Let it stand 20 minutes and pat completely dry.
2. Heat ½ inch of oil in a wide skillet to 360°F (182°C) and fry the fish 5–6 minutes a side without moving it, until the skin is crisp and the flesh flakes at 145°F (63°C). Drain on a rack.
3. Meanwhile bring the vinegar, water, sugar, allspice, and a pinch of salt to a boil in a small pot.
4. Add the onion, Carrots, Bell Pepper, and scotch bonnet and cook exactly 2 minutes. They should stay crunchy and bright — this is a quick pickle, not a braise.
5. Lay the fish on a platter and pour the boiling pickle and all its liquid straight over the top. The sizzle is the point.
6. Let it sit at least 15 minutes before eating, or refrigerate overnight — escovitch is arguably better cold the next day. Serve with festival or bammy.