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Escovitched Fish

Type: Fish
Courses: Main Course
Serves: 12 people

Recipe Ingredients

12   Fish - (8 to 12 oz ea) - scaled and gutted
  = (i.E. Mullets, bass, snapper)
  Salt - to taste
  Freshly-ground black pepper - to taste
2   Limes - juiced
1/2 cup 31g / 1.1ozFlour
  Vegetable oil - for frying
4   Onions - sliced (medium)
1   Scotch bonnet pepper - (to 2) - cut julienne
1   Red pepper - (to 2) - cut julienne
1 cup 237mlWater
1 cup 237mlWhite vinegar
1 tablespoon 15mlSugar

Recipe Instructions

Rinse the fish with a mixture of water and lime juice, pat dry, and then score the fish on both sides with a sharp knife. Salt and pepper the fish inside and out. Lightly dust the fish with flour.

Heat 1/2-inch of oil in a skillet. Fry the fish in a single layer until golden and crisp. When all the fish are done, set aside.

Pour off some of the oil leaving just enough to saute the onions until softened. Then add the Scotch Bonnet and red peppers, saute 1 minute more. Pour the onion mixture over the fish.

In the same skillet bring water, vinegar, and sugar to a boil. Immediately pour over the fish. Let cool and refrigerate.

This recipe yields 6 to 12 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1A39) - from the TV FOOD NETWORK

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