Escovitch Fried Snapper

Ingredients

For the Fish

• 2 whole snapper, cleaned and scaled (1–1.5 lbs / 450–680 g each)
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Vegetable oil, for frying

For the Escovitch Sauce

• 1 small onion, thinly sliced
• 1 small carrot, julienned
• 1 small bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1–2 Scotch bonnet peppers, sliced (optional, for heat)
• ½ cup white vinegar
• ½ cup water
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon thyme (fresh or dried)

For Garnish

• Fresh parsley or cilantro
• Lime wedges

Instructions

1. Prepare the Fish

Pat the snapper dry with paper towels.

In a shallow bowl, combine flour, salt, black pepper, and paprika.

Dredge the fish thoroughly, coating both sides evenly.

2. Fry the Snapper

Heat vegetable oil in a large skillet over medium-high heat.

Fry the snapper for 5–7 minutes per side, depending on size, until golden brown and fully cooked.

Remove and drain on paper towels.

3. Make the Escovitch Sauce

In a saucepan over medium heat, combine onion, carrot, bell pepper, garlic, Scotch bonnet, vinegar, water, sugar, salt, black pepper, and thyme.

Bring to a simmer and cook for 3–5 minutes, until vegetables are slightly tender but still crisp.

4. Assemble and Serve

Place the fried snapper on a serving platter.

Spoon the hot escovitch sauce over the fish, letting the vegetables rest on top.

Garnish with fresh parsley or cilantro and serve with lime wedges.