---
title: Escovitch Fish
servings: 4
prep time: 20 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/escovitch-fish
---

Gather @red snapper{1.2%kg}, @white vinegar{150%ml} and @allspice berry{6}.

Rub the scored fish all over, inside and out, with @lime{1} juice and salt.

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

Heat the @sunflower oil{300%ml} in a deep skillet until shimmering, then fry the fish until deep golden and crisp on both sides, about 12 minutes total. ~{12%minutes}

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

Simmer the vinegar with the @carrot{2}, @onion{1}, @scotch bonnet{1} and allspice berries for 3 minutes, just until the vegetables soften slightly but keep their snap. ~{3%minutes}

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

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