Saint Elizabeth Escovitch Fish

Ingredients

• •Whole fish
• •Carrot
• •Bell pepper
• •Onion
• •Scotch bonnet pepper
• •White vinegar
• •Allspice berries
• •Garlic
• •Cooking oil
• •Flour

Steps

1. 1Clean and score the whole fish with a few diagonal cuts on each side to help it cook evenly.
2. 2Season the fish generously with salt, pepper, and crushed garlic, then let it sit for about twenty minutes.
3. 3Dust the fish lightly with flour and fry it in hot oil for about six minutes per side, until the skin is crisp and deep golden brown and the flesh flakes easily.
4. 4Drain the fried fish on paper towels and set it aside on a serving platter.
5. 5In a separate pan, combine white vinegar, sliced carrot, sliced bell pepper, sliced onion, sliced scotch bonnet pepper, and allspice berries.
6. 6Bring the mixture to a brief boil, then reduce the heat and simmer for about five minutes, until the vegetables soften slightly but still keep some crunch.
7. 7Season the pickling liquid with a little salt and sugar to balance the sharpness of the vinegar.
8. 8Pour the hot pickled vegetables and liquid generously over the fried fish while both are still warm.
9. 9Let the dish sit for at least fifteen minutes before serving so the flavors meld, as is traditional from roadside stalls along the coast.