• Wash fish with water and some lemon juice or vinegar
• Pat fish dry with a tea towel or paper towel. It is important that it is dry so that there is no water when frying. Excess water will cause the hot oil to pop or splatter
• Season fish liberally with salt and black pepper and refrigerator for about 1 hour
• In a deep frying pan heat a liberal amount of cooking oil on High. When frying the fish should be half immersed in the oil.
• Fry fish for 4 to 5 minutes on each side; drain on paper towel.

Escoveitch Dressing

• Cut and chop vegetables and put aside.
• Put vinegar and oil into a saucepan and bring to a boil
• Add carrots and let simmer for about a minute
• Add pimento seeds, if using, salt and pepper sauce
• Add red and green bell peppers a simmer for a minute
• Add onion and simmer for about 5 minutes or until the onion is transparent
• Add scotch bonnet pepper and stir
• Place fish into serving dish and spoon dressing on top