Escovitch Fish

Method

1. 1

   Rub the scored fish all over, inside and out, with lime juice and salt.

2. 2

   Pat the fish completely dry with paper towels before it goes anywhere near the oil.

   💡 Dry skin is the whole game — pat it twice and the crust won't stick.

3. 3

   Heat the sunflower oil in a deep skillet until shimmering, then fry the fish until deep golden and crisp on both sides, about 12 minutes total.

4. 4

   Lift the fish onto a rack or paper towel to drain while you build the pickle.

5. 5

   Simmer the vinegar with the carrot, onion, scotch bonnet and allspice berries for 3 minutes, just until the vegetables soften slightly but keep their snap.

6. 6

   Pour the hot pickle straight over the fried fish while both are still warm, so the vinegar soaks into the crisp skin.

7. 7

   Serve immediately with bammy or festivals, or rest it overnight in the fridge and argue it is even better.