Escovitched Fish

Ingredients

2 Red Snapper

1 tsp. salt

1 tsp. black pepper

2 cups oil

½ cup onion rings

½ cup jullenna carrots

3 Pimento berries

¼ Cup vinegar/water

1 tsp. sugar

Hot peppers (red, green, yellow)

Preparation

1) Pat dry fish after washing in lime or vinegar water.

2) Seasoned with salt and black pepper

3) Score and seasoned both sides of

dish.

4) Heat a heavy pan with oil and fry

fish until golden

brown 5-7 mins on each side.

5) Remove and drain on a cooling

rack.

6) In a sauce pan heat vinegar, sugar

and water. Once boiling, stir in

carrots, onions and peppers.

7) Remove from flame and keep

covered for 2 mins.

8) Spread ½ sauce in a casserole dish.

9) Add and fish and spread the

remaining sauce on top

10) Cover tightly, allow to sit for at least 12 hours.