Fried Crappie Escovitch (Jamaican dish)
6 to10 Whole Crappie

The key to this famous Jamaican dish is whole fish with bone in. Clean and scale your fish, head on is optional. Other types of white-meated fish can be used and larger ones should be cut into bone-in steaks. Panfry your fish dry. Dry frying means no breading or cornmeal, just seasoning. A spicy Jamaican jerk dry rub is recommended.

To make your Escovitch sause use:
Pint of White Vinegar
1/2 pint of water
1T. salt
1T. cracked black pepper
2-3T. sugar
1t. ground All-spice

Bring to a boil dissolving the spice ingredients.
Then add a combination of these vegetables Julian style:

Onion (lots of onion), Carrot, three colors of Bell Pepper and a Scotch Bonnet or Habanero Pepper or two depending on how spicy you wish it to be.
Boil the relish for two minutes and remove from heat. The Escovitch sauce can be made in advance and refrigerated. Reheat prior to serving. Top your crispy, dry fried fish with the sauce/relish and enjoy. You know you did it right when your guests eat all the fish and half the bones too.