Escovitch Fish & Hard dough Bread

In the last blog I mentioned that on Good Friday we don't cook in my family and that prepared foods such as bun & cheese and escovitch fish with hard dough bread.   Now I have to be honest here.  I've made the fish but I've NEVER made the bread, however I do have a recipe for it which I will share here.

Fish:

2 lbs  or 5-6 medium sized whole Snapper (Cleaned with the head and tail on.)

1 1/2 tsp Salt

1 tsp ground black pepper

3 garlic

1 lb or 2 Onions (thinly sliced)

1/4 lb or 3 scotch Bonnet Pepper (Habanero or the hottest pepper that you can find in your area.)

Pimento (you may choose to substitute with cloves.)

1/2 cup Cooking oil (Such as olive oil)

1 cup White Vinegar

Wash fish in generous amounts of vinegar & water

Dry fish with a paper towel and place on a plate

Cut a small deep gash on each side of the fish

Rub salt and black pepper on the outside and in the cavities then put the fish on a plate or shallow bowl.

Place oil in a frying pan (not enough to submerge in oil - as the fish is not being deep fried)

Place heat on high and add cloves of garlic.  

Fry on each side of the fish crispy (turn down the heat as necessary) - Apx 3 minutes on each side.  Cook each side before turning.

Place the fried fish on a plate with dry paper towels

Slice onions, pepper - place this along with pimento into a small pot with vinegar and boil for Apx 5 min. Pour contents over fried fish.

Yields 4 servings

NOTE:Put a stick of cinnamon in a pot of boiling water to alleviate the smell of the frying fish.

This recipe is a contribution from the Spanish Jews who lived on the island nearly 

500 years ago.  

HARD DOUGH BREAD:

11/2 lbs all purpose or Apx 6 cups bread flour

1 pack yeast (Apx 2 tblsp)

1 tsp salt

1 pt warm water

1/4 cup sugar

4 oz shortening - vegetable 

milk or egg white for glazing

Pour flour in a warm bowl

Add shortening to flour and cut in half 

Add yeast, sugar & salt

Add warm water

Knead until soft & roll out

Place in a warm place, cover with a damp cloth, to rise twice in size, 1-2 hours.

Glaze

Bake at 350F until done - Apx 30-40 minutes or golden brown

This recipe was brought to Jamaica by the Chinese.

See yuh lata Mon!