Jamaican Fried Snapper

This fried snapper dish is Chef Robert Simpson's preparation of escovitch, a traditional Jamaican fish dish with spicy, lightly pickled vegetables.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 770 Calories

Ingredients

• 1 tablespoon water
• 1 teaspoon vegetable oil
• 1 quart vegetable oil for frying
• salt and freshly ground black pepper to taste
• 1 pinch brown sugar
• 1 sprig fresh thyme, leaves stripped
• 1 (1 1/2 pound) whole red snapper, cleaned and scaled
• 1 allspice berry, cracked
• 0.25 cup white vinegar
• 0.75 teaspoon salt
• 0.125 teaspoon minced garlic
• 0.5 white onion, sliced
• 0.5 large carrot, peeled and cut into thin strips
• 0.25 habanero pepper, seeded and minced

Recipe Instructions

Step 1

Pat fish dry; cut 3 small slits on each side of fish. Season all over with salt and pepper.

Step 2

Heat 1-quart of oil in a large skillet over medium-high heat until smoking. Fry fish in hot oil until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.

Step 3

Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add onion, carrot, and garlic; cook and stir for 1 to 2 minutes.

Step 4

Add vinegar, water, salt, habanero pepper, thyme, allspice, and sugar; continue cooking until liquid has reduced, about 5 minutes. Spoon onion mixture over fried fish to serve.