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Escoveitched Fish
Recommended: King Fish, Snapper, Jack, Cutlass, Sprats, Goat Fish
3 lbs. fish sliced in ½” thick slices
4 teaspoons black pepper & 4 teaspoons salt combined
2 or 3 limes or lemons
½ scotch bonnet pepper cut in strips or
½ teaspoon dried Tabasco pepper
2 cups cane or malt vinegar (white or brown)
½ cup oil for frying
1 teaspoon pimento seeds or whole allspice
2 large onions sliced
½ 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 sauce pan 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.
NOTE: If Sprats or Goat Fish are used, do not slice.
From “A Merry Go Round of RECIPES from Jamaica”
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