Jamaican Fried Red Snapper with Escovitch
Jamaican fried red snapper with escovitch is bursting with rich Caribbean flavors and fried to golden perfection. This deliciously crispy fish pairs perfectly with tangy, pickled vegetables.
Ingredients
- 4 lbs red snapper, whole cleaned and scaled
- 3 cloves garlic crushed, optional
- 1 quart canola oil other oil options: corn oil, vegetable oil, avocado oil, or peanut oil
Dry rub
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground annatto
- 1/4 tsp thyme
- 1/4 tsp ground oregano
- 1/4 tsp cumin
- 1/4 tsp green onion powder
- 1/8 tsp allspice
- 1/8 tsp ground ginger
- 1/8 tsp black pepper
- 1/8 tsp white pepper
- 1/8 tsp ground scotch bonnet pepper optional
Escovitch
- 1/2 white onion thinly sliced
- 1 carrot sliced into ribbons
- 2 Scotch bonnet peppers sliced, seeded
- 1/4 red bell pepper thinly sliced
- 1 cup vinegar
- 1 cup water
- 2 tbsp sugar
- 1/2 tbsp salt
- 1/4 tsp dry rub optional
Instructions
Clean and prep fish
- Clean and scale the fish. Slice 3 small slits on each side of the fish. Pat dry.
Season fish
- Rub the fish with scotch bonnet peppers on both sides and then rub with crushed garlic all over.
- Season generously with the dry rub. Set aside.
Make the escovitch
- Thinly slice the onion and peppers. Use a vegetable peeler to make carrot ribbons.
- In a small pot, add vinegar, water, sugar, and salt. Stir to combine and bring to a boil.
- Pour the mixture over the sliced vegetables. Soak for at least 1 hour.
Fry the fish
- Place a large skillet over medium-high heat and add enough oil to deep fry the fish.
- Fry the fish until browned and crisp, about 5-7 minutes per side, depending on the size of the fish. Use tongs and a spatula or two spatulas to flip the fish carefully and prevent it from falling apart.
- Remove fish and place on a paper towel-lined plate to soak excess oil.
- Serve the fish topped with the escovitch. Enjoy!