Directions
Step 1
Put together the fish: On a big baking sheet, place the crimson snappers, and utilizing a pointy knife, lower three diagonal, parallel slashes crosswise on either side of every fish.
Step 2
Utilizing a mortar and pestle or a small meals processor, grind the ½ teaspoon of allspice berries, then add the lime juice, cayenne, smoked paprika, and ginger, and pound or purée right into a paste. Smear the paste on the within and out of doors of every fish and season generously with salt. Cowl with plastic wrap and refrigerate for 8–24 hours. Deliver to room temperature earlier than cooking.
Step 3
Make the pickled greens: In a medium skillet set over medium warmth, add the olive oil. When the oil is sizzling, add the garlic, ginger, and onion, and prepare dinner, stirring sometimes, till translucent and starting to melt, 2–3 minutes. Add the rice vinegar, sugar, thyme, allspice, carrots, chile, and bell peppers, and prepare dinner, stirring sometimes, till the greens are softened however nonetheless retain some chew, 3–4 minutes. Season to style with salt and black pepper, then take away from the warmth and put aside.
Step 4
Fry the fish: Line a baking sheet with paper towels. Sprinkle the flour evenly over either side of every fish. To a really massive, deep skillet fitted with a deep-fry thermometer, add the vegetable oil. Flip the warmth to medium-high, and when the temperature reads 340°F, add the thyme and remaining allspice (watch out; the oil will splatter). Working in batches, add the fish and fry, turning midway by means of with a fish spatula or tongs, till the pores and skin is brown and crispy and the fish is agency to the contact, about 20 minutes. Utilizing a fish spatula or tongs, switch to the ready baking sheet to empty.
Step 5
To serve, switch the fried fish to a platter and prime with the pickled greens.
