JAMAICAN STYLE FRIED RED SNAPPER FISH | LET'S EAT A BIG ESCOVITCH FISH

red snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is a lower-cost fish option with a mild flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds a unique flavor while canola is often less expensive.

Wash the red snapper thoroughly.

Use lime to cut the rawness of the fish and scrape off any remaining scales.

Pat dry the fish with a paper towel to remove excess water.

Make light diagonal scores on both sides of the fish, being careful not to cut too deep.

Rub salt and white pepper into the scores and inside the cavity of the fish.

Heat vegetable oil in a large skillet.

Add halved scotch bonnet pepper and crushed garlic to the hot oil.

Carefully place the fish in the skillet, pressing it down for maximum contact with the pan.

Fry the fish for about 8 minutes on each side, adjusting the position of the fish to ensure even cooking if necessary.

Tilt the skillet to fry the tail and head of the fish for an additional 2-3 minutes.

Remove the fish from the skillet and drain on paper towels.

In a separate pan, combine chopped onion, carrot, half a cup of vinegar, half a cup of water, pimento seeds, vegetable seasoning, and sugar.

Cook the vegetable mixture for about 5-6 minutes until the onions are slightly crunchy.

Increase the heat to reduce the liquid slightly before serving.

Serve the fried fish topped with the vegetable mixture and garnish with lime wedges and chopped scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary