Focuses on a high volume of pickled red and white onions for a tangy crunch.
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Season the fish fillets thoroughly with salt and black pepper, then let them sit for 10 minutes.
Heat the vegetable oil in a large skillet over medium-high heat and fry the fish until golden brown and crispy on both sides.
Remove the fish from the pan and place them in a deep ceramic or glass dish.
In a separate saucepan, combine the white vinegar, sugar, pimento berries, and a pinch of salt; bring to a simmer.
Add the sliced red onions, white onions, carrots, and scotch bonnet pepper to the simmering vinegar for exactly 2 minutes to slightly soften.
Pour the hot vinegar and onion mixture over the fried fish, ensuring the onions completely cover the fillets.
Cover the dish tightly with plastic wrap and let it marinate at room temperature for at least 1 hour.
Serve at room temperature or chilled, ensuring every bite includes a generous heap of the pickled onions.
