Dinner

Escovitch Red Snapper

Name: Escovitch Red Snapper
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 whole red snapper (1 lb each), cleaned and scaled with head and tail intact; ½ cup all-purpose flour; 1 tsp salt; ½ tsp ground black pepper; ¼ tsp cayenne pepper; 2 cups vegetable oil for frying; 3 medium carrots, peeled and thinly sliced into ribbons; 1 large onion, thinly sliced into rings; 3 cloves garlic, minced; 4-5 whole scallions, cut into 2-inch pieces; ½ scotch bonnet pepper, seeded and thinly sliced; ¾ cup white vinegar; ¼ cup brown sugar; ¼ cup water; 1 tbsp whole allspice berries; ½ tsp salt for pickling; 1 large plantain, peeled and sliced into thin ⅛-inch chips; fleur de sel for garnish; 2 lime wedges

A whole red snapper, scaled and gutted, fried until the skin shatters with a whisper-thin crackle while flesh stays opulent and moist. Topped with a cascade of sweet-and-sour escovitch sauce (vinegared vegetables) and served alongside golden-fried plantain crisps, this is the soul of island cooking.

821cal 42gprotein 79gcarbs 29gfat 20min prep 40min cook 2serves

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