Escoveitched  Fish


After cleaning 6 fish small snappers or similar, about 7 inches long 
rub with juice of 2 limes, salt and pepper.  

Fry in deep hot oil until brown.  

Drain and arrange on platter.  

Meanwhile, cut 1 chocho into long thin strips,  
2 onions and 3 hot peppers into rings.   
Add 1 cup vinegar, 2 tablespoons oil, 
1 dozen pimento seeds (whole allspice) 
salt to taste.  Simmer for 10 minutes.  
Pour this hot pickle over the fish.  


Traditionally eaten with bammies (cassava) or hard dough bread.

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