- Main
- Fish
- Caribbean
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the fish
- 2
whole red snapper (about 1 1/2 lb each), scaled and gutted, rinsed and patted dry
- 1
lime, halved
- 2 tsp
salt
- 1 tsp
black pepper, freshly ground
- 2 tsp
garlic powder
- 1 tsp
dried thyme
- 1 cup
all-purpose flour
- 1 1/2 cups
vegetable oil, for frying
For the escovitch
- 1
large onion, thinly sliced
- 1
large carrot, cut into thin matchsticks
- 1
red bell pepper, thinly sliced
- 1
green bell pepper, thinly sliced
- 1
Scotch bonnet pepper, thinly sliced, seeds removed if you like it milder
- 1 tbsp
whole pimento berries (allspice)
- 3 sprigs
fresh thyme
- 1 cup
white vinegar
- 1/4 cup
water
- 2 tsp
sugar
- 1 tsp
salt
- Dairy-free
- Pescatarian
Contains wheat (all-purpose flour).
Not checked: whole red snapper (about 1 1/2 lb each), scaled and gutted, whole pimento berries (allspice).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Cut 3 shallow slashes into each side of the fish, right down to the bone. Rub all over, inside and out, with the cut lime, squeezing as you go, then rinse briefly and pat very dry with paper towels.
5 min
- 2 whole red snapper (about 1 1/2 lb each), scaled and gutted
- 1 lime
- Step 2
Mix the salt, black pepper, garlic powder and dried thyme in a small bowl. Season the fish all over with about two-thirds of it, pushing some into the slashes and the cavity. Stir the rest into the flour on a large plate.
5 min
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 cup all-purpose flour
- Step 3
Heat the oil in a large heavy skillet over medium-high until it shimmers and a pinch of flour sizzles at once, about 350°F. Meanwhile, dredge one fish in the seasoned flour, pressing it into the slashes, and shake off the excess.
5 min
- 1 1/2 cups vegetable oil
- Step 4
Lay the fish in the oil away from you and fry undisturbed until deep golden and crisp, 6 to 7 minutes. Turn carefully with two spatulas and fry the other side 5 to 6 minutes more, until the flesh at the thickest part flakes to the bone. Drain on a rack or paper towels and fry the second fish the same way.
25 min
- Step 5
While the fish drains, make the escovitch: combine the vinegar, water, sugar, salt, pimento berries and thyme sprigs in a saucepan and bring to a boil over medium-high heat. Add the onion, carrot, both bell peppers and the Scotch bonnet, and simmer just 2 to 3 minutes, so the vegetables stay crunchy.
8 min
- 1 large onion
- 1 large carrot
- 1 red bell pepper
- 1 green bell pepper
- 1 Scotch bonnet pepper
- 1 tbsp whole pimento berries (allspice)
- 3 sprigs fresh thyme
- 1 cup white vinegar
- 1/4 cup water
- 2 tsp sugar
- 1 tsp salt
- Step 6
Set the fried fish on a deep platter and pour the hot vegetables and all their liquid over the top. Let it stand 10 minutes before serving so the dressing soaks in; it is just as good at room temperature.
10 min, hands-off
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026