Spicy Snapper Escabèche

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3 3/4 cups white wine vinegar

3/4 cup sugar

10 large sprigs fresh thyme

3 tablespoons crushed allspice

5 medium carrots, thinly sliced

4 large garlic cloves, minced

4 to 6 Scotch bonnet chiles, halved and seeded

Kosher salt

6 large celery ribs, peeled and sliced crosswise

2 red bell peppers, thinly sliced

2 red onions, thinly sliced

2 medium zucchini, halved lengthwise and sliced crosswise

Vegetable oil, for frying

Twenty 6-ounce firm white fish fillets with skin, such as Chilean sea bass or red snapper

Freshly ground pepper

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