A premium presentation using whole sea bass, scored and fried to perfection with colorful julienned peppers.
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Pat the sea bass completely dry with paper towels and make three deep diagonal scores on each side of the fish down to the bone.
Season the fish generously with sea salt and black pepper, ensuring the seasoning enters the scores and the cavity.
Lightly dust the exterior of the fish with flour, shaking off any excess to ensure a thin, crisp crust rather than a heavy batter.
Heat the oil in a large heavy-bottomed skillet to 375°F (190°C) and fry the fish for 5-7 minutes per side until the skin is golden brown and the flesh is opaque.
In a separate saucepan, combine the vinegar, pimento seeds, sugar, and a pinch of salt; bring to a rapid boil.
Add the julienned carrots, onions, and peppers to the boiling vinegar for exactly 2 minutes to soften slightly while retaining a crunch.
Carefully remove the fish from the oil and drain on a wire rack to maintain crispness before plating.
Arrange the fish on a platter and pour the hot vinegar reduction and colorful vegetables over the top, allowing it to marinate for 5 minutes before serving.
