Use either King Fish, Snapper, Jack, Cutlass, Sprats, or Goat Fish
3 lbs fish sliced in 1/2" thick slices
2 cups cane or malt vinegar
(white or brown)
4 tsp. black pepper combined with 4 tsp. salt
2 or 3 limes or lemons
1/2 scotch bonnet pepper cut in strips or
1/2 tsp. dried Tabasco pepper
1/2 cup oil for frying
1 tsp. pimento seeds (whole allspice)
2 large onions sliced
1/2 tsp. whole black pepper grains.
Wash fish thoroughly in water to which juice of the limes or lemon have been added. Dry thoroughly.
When dry, coat the fish both sides with the combined salt and black pepper and set aside on paper towels.
Heat oil in frying pan to boiling point and fry fish on both sides until nice and crisp. set fish aside in a dish.
In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil. Simmer until onions are tender and remove from fire and cool. Pour over fish and leave steeping overnight.
3 lbs fish sliced in 1/2" thick slices
2 cups cane or malt vinegar
(white or brown)
4 tsp. black pepper combined with 4 tsp. salt
2 or 3 limes or lemons
1/2 scotch bonnet pepper cut in strips or
1/2 tsp. dried Tabasco pepper
1/2 cup oil for frying
1 tsp. pimento seeds (whole allspice)
2 large onions sliced
1/2 tsp. whole black pepper grains.
Wash fish thoroughly in water to which juice of the limes or lemon have been added. Dry thoroughly.
When dry, coat the fish both sides with the combined salt and black pepper and set aside on paper towels.
Heat oil in frying pan to boiling point and fry fish on both sides until nice and crisp. set fish aside in a dish.
In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil. Simmer until onions are tender and remove from fire and cool. Pour over fish and leave steeping overnight.
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