Ingredients Jump to Instructions ↓

  1. 12 Fish - (8 to 12 oz ea) - scaled and gutted

  2. 2 Limes - juiced

  3. 1/2 cup 31g / 1.1oz Flour Vegetable oil - for frying

  4. 4 Onions - sliced (medium)

  5. 1 Scotch bonnet pepper - (to 2) - cut julienne

  6. 1 Red pepper - (to 2) - cut julienne

  7. 1 cup 237ml Water

  8. 1 cup 237ml White vinegar

  9. 1 tablespoon 15ml Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse the fish with a mixture of water and lime juice, pat dry, and then score the fish on both sides with a sharp knife. Salt and pepper the fish inside and out. Lightly dust the fish with flour. Heat 1/2-inch of oil in a skillet. Fry the fish in a single layer until golden and crisp. 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 Scotch Bonnet and red peppers, saute 1 minute more. Pour the onion mixture over the fish. In the same skillet bring water, vinegar, and sugar to a boil. Immediately pour over the fish. Let cool and refrigerate. This recipe yields 6 to 12 servings.


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