Island Frydays Spicy Escovitch Red Snapper

• 1 whole red snapper (1 1/2 to 2 pounds), cleaned and scaled
• Fish seasoning, such as Old Bay, for sprinkling
• 10 whole pimento seeds
• 3 to 4 Scotch bonnet peppers, sliced (including seeds)
• 2 carrots, cut into 1/8-inch julienne matchsticks
• 1 onion, cut into rings
• 3 cups white vinegar
• Cooking oil, for frying

1. Special equipment: a deep fryer
2. Sprinkle the snapper all over with the fish seasoning.
3. Combine the pimento seeds, peppers, carrots and onions in a saucepan and bring to a boil.
4. Remove from the heat, add the vinegar and transfer to a bowl.
5. Fill a deep fryer with oil and set on 350 degrees F or coat a frying pan with oil and heat over high heat.
6. Deep-fry the fish until golden, 5 to 8 minutes, or pan-fry until golden, about 3 minutes per side.
7. Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.

red snapper, seasoning, pimento seeds, scotch, carrots, onion, white vinegar, cooking oil

Taken from www.foodnetwork.com/recipes/island-frydays-spicy-escovitch-red-snapper.html (may not work)