Island Frydays Spicy Escovitch Red Snapper

Name: Island Frydays Spicy Escovitch Red Snapper
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 2 servings
Ingredients: 1 whole red snapper (1 1/2 to 2 pounds), cleaned and scaled; Fish seasoning, such as Old Bay, for sprinkling; 10 whole pimento seeds; 3 to 4 Scotch bonnet peppers, sliced (including seeds); 2 carrots, cut into 1/8-inch julienne matchsticks; 1 onion, cut into rings; 3 cups white vinegar; Cooking oil, for frying

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Level: Intermediate

Total: 50 min
Active: 35 min

Yield: 2 servings

Level: Intermediate

Total: 50 min
Active: 35 min

Yield: 2 servings

Ingredients

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1 whole red snapper (1 1/2 to 2 pounds), cleaned and scaled

Fish seasoning, such as Old Bay, for sprinkling

10 whole pimento seeds

3 to 4 Scotch bonnet peppers, sliced (including seeds)

2 carrots, cut into 1/8-inch julienne matchsticks

1 onion, cut into rings

3 cups white vinegar

Cooking oil, for frying

Directions

Special equipment:

a deep fryer

Sprinkle the snapper all over with the fish seasoning. Combine the pimento seeds, peppers, carrots and onions in a saucepan and bring to a boil. Remove from the heat, add the vinegar and transfer to a bowl.
Fill a deep fryer with oil and set on 350 degrees F or coat a frying pan with oil and heat over high heat. Deep-fry the fish until golden, 5 to 8 minutes, or pan-fry until golden, about 3 minutes per side.
Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Island Frydays, Cincinnati, OH

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Island Frydays Spicy Escovitch Red Snapper

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