2 Whole Fish (Such As Snapper, Tilapia, Or Red Snapper), Scaled, Cleaned, And Gutted

Juice Of 1/2 Lemon

1 Teaspoon Salt

1 Teaspoon Black Pepper

Vegetable Oil, For Frying

1 Cup White Vinegar

1 Medium Onion, Thinly Sliced

1 Carrot, Julienned

1 Scotch Bonnet Pepper, Thinly Sliced

1 Teaspoon Allspice Berries

Step: 1

In A Small Bowl, Combine The Lemon Juice, Salt, And Black Pepper. Dredge The Fish In The Flour Mixture, Making Sure To Coat It Evenly.

Step: 2

In A Large Frying Pan Or Skillet, Heat Enough Vegetable Oil To Cover The Fish Over Medium-high Heat. Carefully Place The Fish In The Hot Oil And Fry Until Golden Brown And Crispy On Both Sides. This Usually Takes About 5-7 Minutes Per Side, Depending On The Size Of The Fish. Once Done, Remove The Fish From The Oil And Drain On A Paper Towel-lined Plate.

Step: 3

In A Separate Saucepan, Combine The White Vinegar, Sliced Onion, Julienned Carrot, Scotch Bonnet Pepper, Sugar, Salt, Black Pepper, And Allspice Berries (If Using). Bring The Mixture To A Boil And Let It Simmer For About 5 Minutes Until The Vegetables Are Slightly Softened But Still Retain Some Crunch. Remove From Heat And Let The Sauce Cool For A Few Minutes.

Step: 4

To Serve, Place The Fried Fish On A Platter And Pour The Escovitch Sauce Over The Top, Making Sure To Distribute The Vegetables And Sauce Evenly. Garnish With Fresh Cilantro Or Parsley For Added Freshness.

Step: 5

Jamaican-style Escovitch Fish Is Often Served With Traditional Sides Like Festival (A Sweet Fried Dumpling) Or Bammy (A Traditional Jamaican Flatbread Made From Cassava). It Also Pairs Well With Rice And Peas Or Steamed Vegetables.