Caribbean: Jamaica: Jamaican Fried Snapper

INGREDIENTS:

1x (1 1/2 pound) whole red snapper, cleaned and scaled

salt

1 tsp. JCS Black Pepper

1 tbsp. JCS Port Royal Fish Frye Seasoning

1 quart vegetable oil for frying

1 tsp. vegetable oil

1/2 white onion, sliced

1/8 tsp. minced garlic

1/2 large carrot, peeled and cut into thin strips

1x sprig fresh thyme, leaves stripped

1/4 Scotch Bonnet pepper, seeded and minced

1/4 cup white vinegar

1 tsp. water

 

INSTRUCTIONS:

Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt, pepper and Fish Fry Seasoning.

 

Heat up 1qt oil in a large skillet over medium-high heat.

 

Carefully place the fish in the pan and fry until browned and crisp.

 

Remove fish and place on a paper towel-lined plate..

 

Heat 1 tsp. of oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, scotch bonnet pepper, vinegar, water, salt and continue cooking until onions have softened and liquid has reduced, about 5 minutes.

 

Serve fish topped with onion mixture spooned over the top.