Escovitch Fish

• 2 ponden fish fresh, whole or sliced
• 1/4 kopje flour
• 1 teaspoon port Royal Fish Frye 4oz
• 1 teaspoon salt
• 1 teaspoon pimento JCS Ground
• oil for deep frying
• 1 kopje water
• 1 kopje vinegar
• 1 onions large/2 medium, sliced into rings
• 1 carrot sliced into strips
• 1 chocho peeled and cut into strips, substitute with sweet pepper
• 4 pimento grains JCS Whole, 2.5oz
• 1 pepper Scotch Bonnet

1. Make diagonal slashes in fish. Season with port royal fish frye, salt, black pepper and ground pimento.
2. If using whole fish, rub the mixture inside the fish itself. If using sliced fish, rub the mixture over each slice.
3. Sprinkle the fish with the seasoned flour, and deep fry in hot oil until golden brown.
4. Place all the ingredients for the escovitch sauce in a pot, and bring to a boil. Boil for about half a minute so vegetables do not loose their crunch.
5. Pour the sauce over the fish.
6. Serve with bammy, festival, Johnny cakes or bread.

ponden fish, flour, port, salt, pimento jcs, oil, water, kopje vinegar, onions, carrot, sweet pepper, jcs, pepper

Taken from www.yummly.com/recipe/Escovitch-Fish-1684388 (may not work)