Jamaican Escovitch Red Snapper

• 1 pound red snapper, gutted and scaled
• 1 cup lime juice
• 1 teaspoon ground black pepper
• 1/8 cup sifted all-purpose flour
• 1 tablespoon seasoned salt, or more to taste
• 1 tablespoon ground black pepper, or more to taste
• 1 cup vegetable oil for frying
• 1 onion, sliced
• 1/2 Scotch bonnet pepper, seeded and sliced
• 1/2 tablespoon whole black peppercorns
• 1 teaspoon ground allspice
• 1 cup white vinegar
• 1 tablespoon ketchup

1. Wash red snapper thoroughly with water and lime juice. Let soak in lime water with 1 teaspoon black pepper in the refrigerator, 10 to 20 minutes. Pat dry with paper towels.
2. Mix flour, salt, and 1 tablespoon pepper in a shallow bowl. Pat snapper dry with paper towels and lightly coat both sides with flour mixture.
3. Heat oil in a heavy frying pan until very hot. Deep-fry snapper until golden brown, 4 to 5 minutes per side. Transfer to a plate. Pour out all but 3 tablespoons of the oil.
4. Add onion, Scotch bonnet pepper, whole peppercorns, and allspice to the oil in the frying pan. Cook until onion softens, about 5 minutes. Pour in vinegar and stir until heated through. Add ketchup and simmer for 1 minute. Pour over hot snapper and let soak in. Serve hot or cold.

red snapper, lime juice, ground black pepper, flour, salt, ground black pepper, vegetable oil, onion, scotch, whole black peppercorns, ground allspice, white vinegar, ketchup

Taken from www.allrecipes.com/recipe/264520/jamaican-escovitch-red-snapper/ (may not work)