Escovitch Fish

Step by stepInstructions

1. Score the fish on both sides with a sharp knife, then season inside and out with salt, black pepper, garlic and thyme; let it sit for 15 minutes.
2. Heat 1 inch (2.5 cm) of oil in a large skillet over medium-high heat, and dust the fish with flour, shaking off the excess.
3. Fry the fish for 5 to 7 minutes per side, until deeply golden and crisp, then transfer to a serving platter.
4. In a separate pot, bring the vinegar, water, pimento berries and a pinch of salt to a gentle boil.
5. Add the onion rings, carrots, bell pepper and scotch bonnet, and simmer for 3 to 4 minutes, until just tender but still bright.
6. Pour the hot escovitch sauce and vegetables over the fried fish and let it sit for at least 10 minutes so the pickle works into the crisp skin, then serve.