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Escoveitched Fish
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    Escoveitched Fish

  • 3 lbs. fish sliced in thick
  • 2 cups cane or malt vinegar
  • 4 teaspoons black pepper
  • 1/2 cup oil for frying
  • 4 teaspoons salt
  • 1 teaspoon pimento seeds
  • 2 limes or lemons -- (2 to 3)
  • 2 large onions sliced
  • 1 scotch bonnett pepper
  • 1/2 teaspoon whole black pepper grains
  • Add lime or lemon juice to some water and wash fish in it. Dry fish thoroughly. (if not driedproperly, hot oil will splash on you when frying)When absolutely dry, coat both sides of the fish with the combined salt and black pepper and se setaside on paper towels.Heat oil in a frying pan to boiling point and fry fish until both sides are crisp. Set fish aside in abowl.In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black peppergrains and bring to a boil. Simmer until onions are tender and remove from fire and cool. Pourover fish and leave steeping overnight.If Sprats or Goat Fish are used, do not slice.

    From:  
    Posted By:   The Exotic Kitchen

    Post Date:  

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