Jamaican Escoveitched Snapper
Ingredients:
6 snappers; (1 pound) scaled,
1 cleaned; and gutted (6 to
1 salt
1 fresh ground pepper
1 juice of 2 limes
1/2 c flour
1 oil for frying
4 md onions
1 scotch bonnet peppers;
-julienned (1 to 2)
1 red peppers; julienned (1 to
- 2)
1 c water
1 c white vinegar
1 tb sugar
Rinse the fish with water and lime juice, and pat dry. Then, score the
fish on both sides with a sharp knife. Salt and pepper the fish inside and
outside. Lightly dust the fish with flour.
Heat 1/2 inch of oil in a skillet. Fry the fish in one layer in batches
until golden and crisp. Do not crowd the skillet. 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 bonnet and red peppers, and saute 1 minute more.Turn the onion mixture out over the fish.
In the same skillet heat water, vinegar, and sugar and bring to a boil,
then pour over the fish and onions. Let cool and refrigerate.
B-man
