Jamaican style fried fish served with a side of Jollof-inspired seasoned vinegar vegetables.
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Wash the fish with lime juice and water, pat dry thoroughly, and make three diagonal incisions on each side of the snapper.
Season the fish generously inside and out with salt, black pepper, and half of the smoked paprika; let marinate for 20 minutes.
Heat the vegetable oil in a large skillet over medium-high heat and fry the fish until crispy and golden brown on both sides, then set aside on paper towels.
In a separate saucepan, heat two tablespoons of the frying oil and sauté the onions, carrots, and ginger until they begin to soften.
Stir the tomato paste into the vegetables and cook for 2 minutes until it darkens slightly, mimicking a Jollof base flavor.
Pour in the white vinegar, add the Scotch Bonnet peppers, crushed allspice, sugar, and remaining paprika, then bring to a simmer for 5 minutes.
Taste the vinegar sauce and adjust seasoning; it should be tangy, spicy, and slightly savory from the tomato paste.
Pour the hot pickled vegetable mixture over the fried fish and let it sit for at least 30 minutes before serving to allow the flavors to penetrate.
