Best Way to Cook Red Snapper Fish - Jamaican Escovitch Recipe

Name: Best Way to Cook Red Snapper Fish - Jamaican Escovitch Recipe
Ingredients: 1 (2-3 lb) whole red snapper , gutted and scaled (ask your fishmonger!); 2 limes or 1 lemon, halved; 1 tablespoon salt, plus more for seasoning; 1 teaspoon black pepper, plus more for seasoning; ½ cup all-purpose flour; ¼ cup cornstarch; 4-6 cups neutral high-heat oil (such as vegetable, canola, or grapeseed), for frying; For the Escovitch Sauce (Hot Pickled Veg):; 1 large white onion, thinly sliced; 1 large carrot, julienned (cut into thin matchsticks); 1 bell pepper (any color), thinly sliced (optional, but common); 1-2 Scotch bonnet peppers, left whole (for flavor with controlled heat) or sliced (for more heat); 6-8 pimento (allspice) berries (whole); 4-5 sprigs fresh thyme; 1 ½ cups white vinegar (or cane vinegar, white wine vinegar); 1 tablespoon granulated sugar (to balance the vinegar); 2 cloves garlic, thinly sliced (optional)

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Discover the best way to cook red snapper fish with our authentic Jamaican Escovitch recipe. Get crispy fried whole snapper & spicy pickled veg with step-by-ste

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Cooking tools:

Instant-read thermometer
Splatter screen
Fish spatula
Cooling rack
Chef's knife
Cutting board
Dish
Whisk
Saucepan
Skillet
Baking sheet
Tongs
Fork
Paper towel
Measuring spoon
Measuring cup
Serving platter
Stove

Ingredients

1 (2-3 lb) whole red snapper , gutted and scaled (ask your fishmonger!)
2 limes or 1 lemon, halved
1 tablespoon salt, plus more for seasoning
1 teaspoon black pepper, plus more for seasoning
½ cup all-purpose flour
¼ cup cornstarch
4-6 cups neutral high-heat oil (such as vegetable, canola, or grapeseed), for frying
For the Escovitch Sauce (Hot Pickled Veg):
1 large white onion, thinly sliced
1 large carrot, julienned (cut into thin matchsticks)
1 bell pepper (any color), thinly sliced (optional, but common)
1-2 Scotch bonnet peppers, left whole (for flavor with controlled heat) or sliced (for more heat)
6-8 pimento (allspice) berries (whole)
4-5 sprigs fresh thyme
1 ½ cups white vinegar (or cane vinegar, white wine vinegar)
1 tablespoon granulated sugar (to balance the vinegar)
2 cloves garlic, thinly sliced (optional)