Recipe Details

Ingredients

Pickled Vegetables

• 2 medium-size yellow onions, thinly sliced

• 2 large carrots, cut into thin strips

• 1/4 cup distilled white vinegar

• 5 large garlic cloves, minced

• 4 teaspoons minced peeled fresh ginger

• 1 fresh Scotch bonnet chile, stemmed, unseeded, and thinly sliced (about 1 tablespoon)

• 2 teaspoons fresh lime juice

• 2 teaspoons ground allspice

• 1 teaspoon kosher salt

Fish

• 1 cup canola oil, plus more for frying

• 20 large garlic cloves

• 2 tablespoons seasoned salt (such as Lawry’s)

• 1 tablespoon fresh thyme leaves

• 1 (2-inch) piece peeled fresh ginger

• 2 (3- to 3 1/2-pound) whole red snapper, scaled and gutted

• 2 teaspoons kosher salt

Description

Make the Pickled Vegetables

Combine onions, carrots, vinegar, garlic, ginger, chile, lime juice, allspice, and salt in a large bowl; toss to combine. Cover and refrigerate 6 to 24 hours.

Make the Fish

1. Combine oil, garlic, seasoned salt, thyme, and ginger in a blender; process until a smooth paste forms, about 2 minutes. Using a sharp knife, score fish skin in a crosshatch pattern. Rub oil mixture evenly on skin and in cavities of fish. Place fish on a large baking sheet; cover tightly with plastic wrap. Refrigerate about 2 hours.

2. Fill a large Dutch oven (wide enough to fit 1 whole snapper horizontally) with oil to a depth of 4 inches. Heat over medium-high until oil reaches 350°F. Sprinkle fish evenly with kosher salt. Fry fish, 1 at a time, until browned and cooked through, about 10 minutes, carefully turning halfway through cook time. Remove from pot, and transfer to a serving platter. Top with pickled vegetables.