A faster version using snapper fillets instead of whole fish for easier serving.
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Pat the snapper fillets dry with paper towels and season both sides generously with salt and black pepper.
Dredge each fillet lightly in flour, shaking off any excess to ensure a thin, even coating.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
Fry the fillets for 3-4 minutes per side until the skin is crispy and the flesh is opaque; remove and place on a serving platter.
In the same skillet, add the onions, carrots, Scotch bonnet, and pimento berries, sautéing for 2 minutes until slightly softened.
Pour in the vinegar and sugar, bringing the mixture to a simmer for 3 minutes to create the pickling sauce.
Taste the sauce and adjust seasoning, then pour the hot vegetables and vinegar liquid directly over the fried fish.
Let the fish sit for at least 5 minutes before serving to allow the flavors to penetrate the fillets.
