Escoveitch Fish

Serves: 2

2lbs any small fish or fillets

1 lime

¼ cup flour, seasoned with salt and pepper

oil for frying

1 cup white vinegar or cider vinegar

1 cup water

pinch of salt

pinch of sugar

! Cup julienne strips of carrot and chocho (chayote – or use firm courgette)

1 hot pepper, such as Scotch Bonnet cut into rings

1 large onion cut into rings

6 pimento (allspice) berries

After you have washed fish, squeeze lime into rinse water to

reduce fishiness.

Dust with flour and fry. Set aside on a serving dish

Boil together water, vinegar, sugar and salt. Add remaining ingredients and cook briefly.

Pour sauce over fish and leave to marinade in refrigerator for 4 -24 hours before serving.

This recipe was produced by students at Mount Carmel RC Technology College for Girls, Islington

Work of SOS Children's Villages