Escovitched Fish

Pat fillets dry. In pie plate, whisk flour with salt and pepper; dredge fish in flour mixture to coat all over, shaking off excess. Place on waxed paper–lined baking sheet.

Heat large nonstick skillet over medium heat; brush generously with oil. Fry fish, in batches and adding more oil as necessary, until golden brown and crisp, about 3 minutes per side. Drain on paper towel–lined tray. Arrange in single layer in glass baking dish.

PICKLING LIQUID: Slice pepper thinly. Cut chayote and carrot into 1/4-inch matchstick strips. Place in saucepan; stir in onion, vinegar, 1 cup water, allspice, peppercorns, sugar and salt. Bring to boil; pour over fish. Let cool for 30 minutes. Cover and refrigerate for at least 2 hours or for up to 1 day. Serve cold.

PICKLING LIQUID: Slice pepper thinly. Cut chayote and carrot into 1/4-inch matchstick strips. Place in saucepan; stir in onion, vinegar, 1 cup water, allspice, peppercorns, sugar and salt. Bring to boil; pour over fish. Let cool for 30 minutes. Cover and refrigerate for at least 2 hours or for up to 1 day. Serve cold.