Firstly wash and clean fish with water, lemon/lime and vinegar inside and out (Get the butchers to remove insides)
Make sure you pat down the fish dry with a paper towel (Fish must by very dry)
Cut 2 gashes into the fish on each side
Season fish with 1tsp salt, 1tsp, black pepper, 1 tsp fish seasoning. (Make sure you season inside of fish)
In a frying pan (non-stick) on high heat pour 1 cup of cooking oil in and wait to heat up.
When cooking oil is hot carefully place the fish in the pan and cook for 10 minutes on each side until crispy golden brown.
Remove fish and set aside on a paper towel to remove excess oil.
Escovitch dressing
In the same frying pan leave 1tbsp of the oil used to fry the fish for making this dressing. On high heat add Onion rings, finely sliced carrots and finely sliced peppers, fresh thyme. Also add 1tsp of pimento seeds 3 cloves of garlic and 1 chopped scotch bonnet pepper and cook for 3 mins.
Then add ½ cup of vinegar and mix all together. Add 1tsp of salt and pepper cover the pan and let it simmer for 10 mins.
Serve fish on plate and garnish with dressing for decoration.
