2 lbs any
whole small fish or filets
1 lime
1/4 cup flour, seasoned with salt and pepper
oil for frying
Sauce:
1 cup white or cider vinegar
1 cup water
pinch of salt; pinch of sugar
1 cup cup julienned strips of carrot and chocho (chayote)*
1 hot pepper, such as Scotch Bonnet, cut in rings
1 large onion, cut in rings
6 pimento (allspice) berries
Recipe by ©eatjamaican.com
After you have washed fish, squeeze lime into rince water
to reduce fishiness. Dust with flour and fry. Set aside.
Boil together water, vinegar, sugar and salt. Add the remaining
ingredients and cook briefly. Pour sauce over fish and leave
to marinate in the refrigerator 4-24 hours before serving.
* Available at Hispanic markets, or substitute firm zucchini.
