- 1 pound red snapper, gutted and scaled
- 1 cup lime juice
- 1 teaspoon ground black pepper
- 1/8 cup sifted all-purpose flour
- 1 tablespoon seasoned salt, or more to taste
- 1 tablespoon ground black pepper, or more to taste
- 1 cup vegetable oil for frying
- 1 onion, sliced
- 1/2 Scotch bonnet pepper, seeded and sliced
- 1/2 tablespoon whole black peppercorns
- 1 teaspoon ground allspice
- 1 cup white vinegar
- 1 tablespoon ketchup
- Wash red snapper thoroughly with water and lime juice. Let soak in lime water with 1 teaspoon black pepper in the refrigerator, 10 to 20 minutes. Pat dry with paper towels.
- Mix flour, salt, and 1 tablespoon pepper in a shallow bowl. Pat snapper dry with paper towels and lightly coat both sides with flour mixture.
- Heat oil in a heavy frying pan until very hot. Deep-fry snapper until golden brown, 4 to 5 minutes per side. Transfer to a plate. Pour out all but 3 tablespoons of the oil.
- Add onion, Scotch bonnet pepper, whole peppercorns, and allspice to the oil in the frying pan. Cook until onion softens, about 5 minutes. Pour in vinegar and stir until heated through. Add ketchup and simmer for 1 minute. Pour over hot snapper and let soak in. Serve hot or cold.
10/11/2019
recipepes.com
jamaican escovitch red snapper, recipe
PT15M
PT1H
5
455 calories
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