Recipe courtesy of Island Frydays

Island Frydays Spicy Escovitch Red Snapper

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  • Level: Intermediate
  • Total: 50 min
  • Active: 35 min
  • Yield: 2 servings
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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


Special equipment:
a deep fryer
  1. 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.
  2. 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.
  3. Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.