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Ingredients

1 pound red snapper, gutted and scaled 1 cup lime juice 1 teaspoon ground black pepper ⅛ 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 ½ Scotch bonnet pepper, seeded and sliced ½ tablespoon whole black peppercorns 1 teaspoon ground allspice 1 cup white vinegar 1 tablespoon ketchup

Nutrition Info

219.3 calories carbohydrate: 14.6 g cholesterol: 41.6 mg fat: 7.3 g fiber: 1.8 g protein: 24.7 g saturatedFat: 1.1 g servingSize: - sodium: 784.5 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

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.
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.
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.
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.

4 servings

A traditional Jamaican red snapper recipe with a nice mix of tang and spice. Serve with traditional hard bread, corn bread, or white rice.