Ingredients 5lb sprat Olive oil Sea salt for seasoning on fish, ¼ cup flour Vegetable oil for frying Escovitch Sauce Ingredients 1 cup vinegar 1 cup water 3 tsp sugar 1 1/2 cups julienne strips of carrots 4-5 medium-size onions, cut into rings Scotch bonnet, to taste, handful of olives (pitted Kalamata olives) Pimento grains Salt, for taste METHOD Prepare fish for frying. Season sprat dry. Pat them down until completely dry. Use a large, deep frying pan and heat, over high heat, the vegetable oil. Add garlic and pepper and let it burn a little in the oil. Remove garlic and the pepper as soon as oil is hot. Fry the fish in 1-inch-deep oil. Remove when crisp and set aside. Escovitch sauce method: Boil water and vinegar with a pinch of salt and sugar. Add julienne strips of carrots and onion rings, Scotch bonnet pepper, olives and pimento to taste. As soon as liquid boils, pour over the fish and serve. THE WEEKLY GLEANER | APRIL 6 - APRIL 12, 2023 | www.jamaica-gleaner.com | NEWS 10 Ingredients 3 WHOLE Red Snapper 2 Corn on the Cob (Chopped) 1 Grace Fish Flavoured Soup Mix 1 Pack crackers (Excelsior) 2 Irish potato (Chopped) 1 Carrot (Chopped) 1 Bell pepper (Julienned) 2 Tomatoes (Chopped) 1 Cup pumpkin (Chopped) 1 Tsp fish seasoning 1 Tsp all-purpose seasoning 1/2 Tsp black pepper 4 Tbsp butter 4 Cloves garlic (Chopped) 1 Medium onion (Julienned) 2 Sprig thyme 1 Scotch bonnet 1 Tsp pimento seeds 3 Sprig scallion (Chopped) Instructions 1. Scale, clean, and remove gills from fish. Wash with lemon or limes. 2. Pat dry the fish and scour the sides with a knife. 3. Combine all-purpose, black pepper, and fish seasoning in a bowl. Season fish on each side and also on the inside. 4. Set the desired pot on the stove and add the butter. After sufficiently heated, add onion, scallion, garlic, thyme, 1/2 Scotch bonnet pepper and sauté for 3 minutes. 5. After 3 minutes, add pumpkin, potato, pimento seeds, and half the carrot. Stir and then add 1 cup water. 6. Add your chopped corn, cover, and simmer for 3 minutes. After 3 minutes, remove lid and stir. Run the fish-flavoured soup mix through a strainer and add to the pot. Stir and then add the other half of Scotch bonnet pepper. 7. Lay your fish on the bed of vegetables. Add the tomatoes, bell pepper, and the other half of carrot. Cover and allow to steam until fish is cooked (about 12 minutes) 8. Remove lid after 9 minutes and spoon liquid over fish. Taste sauce and make adjustments where necessary. 9. Add crackers in the pot to absorb the sauce. Cover for another 3 minutes. 10. After 3 minutes, serve and enjoy! Chef Shane Anthony IG: Cookingwithshane876 Email: cookingwithshane876@gmail.com INGREDIENTS 1 cup vegetable oil 6 lobster tails, shelled 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon white sugar 1 teaspoon onion salt 1 teaspoon garlic salt 1 teaspoon dried thyme 1 teaspoon paprika 1 teaspoon cornstarch 1 ½ cups milk 3 eggs (beaten) 1 cup white vinegar (for escovitch sauce) 1 cup water (for escovitch sauce) 2 tablespoons vegetable oil (for escovitch sauce) 1 tablespoon sugar (for escovitch sauce) 2 onions (for escovitch sauce) 4 Scotch bonnet Peppers (for escovitch sauce) 20 pimento seeds (for escovitch sauce) METHOD 1. In a bowl, combine the flour, thyme, sugar, salt, black pepper, onion salt, garlic salt, paprika and cornstarch in a small bowl. 2. Combine the egg and milk in another bowl. Beat well. 3. Place oil in a frying pan/saucepan, enough to fry one side of the lobster. Please note that this is not a deepfry of the lobster. 4. Cut the lobster tails into bite-size pieces. 5. Dip the lobster tail pieces in the egg mixture then the flour mixture. 6. Heat the oil to 400 degrees and place the lobster tail pieces in the frying pan/saucepan. 7. Fry crisp until golden brown. Turn down the heat as necessary. 8. Turn the other side and fry crisp until golden brown. 9. Set the lobster tail pieces aside in a dish. 10. Slice onions, Scotch bonnet pepper. 11. Combine the vinegar, water, 2 tablespoons sugar, and oil in a small pot. 12. Place on stove and boil. 13. Place onions, Scotch bonnet pepper and pimento in the pot. 14. Boil contents on the stove for approximately 5 minutes. Be careful of your eyes burning if the contents are overheated. 15. Pour contents on the fried lobster tails. Serves 6
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