Escovitch Fish: Jamaican Fried Fish with Spicy Pickled Vegetables

Pat the cleaned fish dry with paper towels, inside and out. Score the skin on both sides with 2–3 shallow diagonal cuts. Rub the fish all over with Jamaican all-purpose seasoning, black pepper, and a pinch of salt, working some into the cavities and cuts. Let it sit at room temperature for 15 minutes while you prepare the pickled vegetables.

In a small saucepan, combine the white vinegar, water, sugar, and allspice berries. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Add the julienned carrots and sliced onion, and simmer for 2 minutes—just until slightly softened but still crisp. Remove from heat, stir in the sliced scotch bonnet, and set aside to cool. The residual heat will soften the pepper without killing its bright heat.

Pour vegetable oil into a large, deep skillet to a depth of about 2.5 cm (1 inch). Heat over medium-high until the oil reaches 180°C (350°F). If you don't have a thermometer, drop in a small piece of carrot—it should sizzle immediately and rise to the surface.

Carefully lower one fish into the hot oil using tongs. Fry for 4–5 minutes per side, depending on thickness, until the skin is deep golden and crisp and the flesh flakes easily at the bone. Avoid crowding the pan; fry one at a time. Transfer to a wire rack or paper towel-lined plate to drain. Repeat with the second fish.

While the fish is still warm, place it on a serving platter and spoon the pickled vegetable mixture generously over the top, including some of the vinegar brine. Let the fish sit for at least 10 minutes so the flavors soak in. Serve warm, at room temperature, or chilled.