Escovitch Fish

Method

1. 1

   Rub the scored fish with lime and salt, dry it well, and fry in hot oil until crisp on both sides.

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

2. 2

   Simmer vinegar with carrot, onion, scotch bonnet, allspice and a spoon of sugar for 3 minutes — vegetables should stay snappy.

3. 3

   Pour the hot pickle straight over the fried fish.

4. 4

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