Escovitch Fish with Festival

Rinse the snapper and pat it completely dry, inside and out. Score the thickest part of each side with two or three shallow cuts. Rub the fish all over with lime juice and a pinch of the kosher salt, then let it sit for 10 minutes while you make the pickled dressing.

In a small saucepan over medium heat, combine the vinegar, water, sugar, pimento berries, and a pinch of salt. Bring to a low boil, then add the carrot coins and cook for 2 minutes. Add the onion rings and scotch bonnet slices, stir, and cook 1 minute more. The vegetables should stay crisp. Remove from heat and set aside; keep warm.

In a shallow bowl, whisk the 1 cup flour with garlic powder, onion powder, paprika, the remaining kosher salt, and black pepper. Dredge the fish in the mixture, pressing lightly so it sticks, and shake off the excess.

Heat 2 cups of neutral oil in a large heavy skillet to about 350°F (175°C). Carefully lower the fish in and fry for 4 to 5 minutes per side, until deep golden and cooked through. Use tongs and a slotted spoon to turn. Drain on a wire rack set over a tray.

In a large bowl, whisk the 2 cups flour, cornmeal, baking powder, fine salt, and 2 tbsp sugar. Add the cold water and mix with your hands until a soft, slightly sticky dough forms. If it is too dry, add water 1 tablespoon at a time. Divide into 12 pieces and roll each into a thick finger about 3 inches long.

Heat the 4 cups oil in a deep heavy pot to 350°F (175°C). Fry the festival in batches, turning, for 3 to 4 minutes until golden brown and puffed. Drain on a wire rack or paper towel.

While the fish is still hot, spoon the warm escovitch dressing and its vegetables generously over the top, making sure some onion and scotch bonnet land in the score marks. Let it sit for at least 5 minutes so the vinegar soaks in. Serve warm or at room temperature with the festival alongside.