Escovitch Fish

Name: Escovitch Fish
Ingredients: 2 ponden fish fresh, whole or sliced; 1/4 kopje flour; 1 teaspoon port Royal Fish Frye 4oz; 1 teaspoon salt; 1 teaspoon pimento JCS Ground; oil for deep frying; 1 kopje water; 1 kopje vinegar; 1 onions large/2 medium, sliced into rings; 1 carrot sliced into strips; 1 chocho peeled and cut into strips, substitute with sweet pepper; 4 pimento grains JCS Whole, 2.5oz; 1 pepper Scotch Bonnet

13 ingredients

6 steps

Ingredients

2 ponden fish fresh, whole or sliced
1/4 kopje flour
1 teaspoon port Royal Fish Frye 4oz
1 teaspoon salt
1 teaspoon pimento JCS Ground
oil for deep frying
1 kopje water
1 kopje vinegar
1 onions large/2 medium, sliced into rings
1 carrot sliced into strips
1 chocho peeled and cut into strips, substitute with sweet pepper
4 pimento grains JCS Whole, 2.5oz
1 pepper Scotch Bonnet

Directions

1

Make diagonal slashes in fish. Season with port royal fish frye, salt, black pepper and ground pimento.
2

If using whole fish, rub the mixture inside the fish itself. If using sliced fish, rub the mixture over each slice.
3

Sprinkle the fish with the seasoned flour, and deep fry in hot oil until golden brown.
4

Place all the ingredients for the escovitch sauce in a pot, and bring to a boil. Boil for about half a minute so vegetables do not loose their crunch.
5

Pour the sauce over the fish.
6

Serve with bammy, festival, Johnny cakes or bread.