Jamaican Fried Snapper

1 (1 1/2 pound) whole red snapper, cleaned and scaled

salt and freshly ground black pepper to taste

1 quart vegetable oil for frying

1 teaspoon vegetable oil

½ white onion, sliced

⅛ teaspoon minced garlic

½ large carrot, peeled and cut into thin strips

1 sprig fresh thyme, leaves stripped

1 allspice berry, cracked

¼ habanero pepper, seeded and minced

¼ cup white vinegar

1 tablespoon water

¾ teaspoon salt

1 pinch brown sugar

Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.

Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.

Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.

Serve fish topped with onion mixture spooned over the top.