Escovitch Fish

I'm not a big fan of fish dishes, but I sure do love Escovitch Fish. If you love fish, then this recipe is a definite must try.


What you will need:

• 5 whole small/medium sized Snappers, Grount, Parrot or Goat Fish cleaned, with the head and tail left on
• 1 1/2 tsp. (7 ml) Salt
• 1 1/2 tsp. (7 ml) Pepper
• 3 Garlic
• Cooking Oil
• White Vinegar
• 2 Onions
• 2 Scotch Bonnet Pepper
• 10 pimentos

Preparation:

• Wash fish in vinegar and water
• Dry fish in paper towel and place on a plate.
• Cut a small deep gashes on each side of the fish.
• Rub salt and pepper on outside and in the cavities you made and on the outside. then put the fish on a plate or in a shallow bowl.
• Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil.
• Place 2 cloves of Garlic in the pot and heat on high.
• Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish.
• Remove garlic cloves from pot
• Carefully place fish on its side in to the hot oil. (as many as the frying pan hold).
• Fry crisp and turn down the heat as necessary.
• Turn other side and fry crisp.
• Place fried fish on a plate with dry paper towels.
• Slice onions, scotch bonnet pepper
• Place onions, scotch bonnet pepper, and pimento in a small pot with vinegar.
• Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated)
• Pour contents on the fried fish for a hot and spicy flavor