Saturday, May 3, 2008

Escoveitched Fish


Recommended: King Fish, Snapper, Jack, Cutlass, Sprats, Goat Fish

  • 3 lbs. fish sliced in 1/2 thick slices
  • 4 teaspoons black pepper & 4 teaspoons of salt combined
  • 2 or 3 limes or lemons
  • 1/2 scotch bonnet pepper cut in strips or 1/2 teaspoon dried Tabasco pepper
  • 2 cups cane or malt vinegar (white or brown)
  • 1/2 cup oil for frying
  • 1 teaspoon pimento seeds or whole allspice
  • 2 large onions sliced
  • 1/2 teaspoon whole black pepper grains
  • Wash fish thoroughly in water to which juice of the limes or lemons has been added. Dry thoroughly.
  • When absolutely dry, coat the fish both sides with the combined salt and black pepper and set aside on paper towels.
  • Heat oil in frying pan to boiling point and fry fish on both sides until nice and crisp. Set fish aside in a deep Pyrex dish or other bowl.
  • In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil. Simmer until onions are tender and remove from fire and cool. Pour over fish and leave steeping overnight.


If Sprats or Goat Fish are used, do not slice.

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