Jamaican Style Escovitch of Fish with Pickled Vegetables

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1 1/2 cups malt vinegar

2 teaspoons garlic powder

2 tablespoons plus 2 teaspoons sugar

2 teaspoons onion powder

1 teaspoon ground dried oregano

2 tablespoons plus 1 teaspoon salt, plus more for seasoning fish

1 tablespoon pickling spice

1 teaspoon ground white pepper

1 red bell pepper, thinly sliced

1/4 cup vegetable oil, or more as needed

1 yellow bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 yellow onion, thinly sliced

2 garlic cloves, thinly sliced

1 Scotch bonnet pepper, pierced

6 (6-ounce) firm white fish fillets, such as grouper, tilapia, striped bass, or catfish

1 lime, juiced

Freshly ground white pepper

1 cup all-purpose flour

1 tablespoon Emeril's Original Essence, recipe follows

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme