This is a Jamaican variation on crevice, a dish popular in the Latin American countries. Here, the recipe has been given a distinct island twist! Red snapper, porgies, mullet, king fish, and other firm-bodied fish can be used successfully in this spicy recipe.
- 5 whole small/medium sized Snappers, Grunt, Parrot or Goat Fish cleaned, with the head and tail left on
- 1 1/2 tsp. (7 ml) Salt
- 1 1/2 tsp. (7 ml) Pepper
- 3 Garlic
- Cooking Oil
- White Vinegar
- 2 Onions
- 2 Scotch Bonnet Pepper
- 10 pimentos
- Wash fish in vinegar and water
- Dry fish in paper towel and place on a plate.
- Cut a small deep gashes on each side of the fish.
- Rub salt and pepper on outside and in the cavities you made and on the outside. then put the fish on a plate or in a shallow bowl.
- Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil.
- Place 2 cloves of Garlic in the pot and heat on high.
- Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish.
- Remove garlic cloves from pot
- Carefully place fish on its side in to the hot oil. (as many as the frying pan hold).
- Fry crisp and turn down the heat as necessary.
- Turn other side and fry crisp.
- Place fried fish on a plate with dry paper towels.
- Slice onions, scotch bonnet pepper
- Place onions, scotch bonnet pepper, and pimento in a small pot with vinegar.
- Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated)
- Pour contents on the fried fish for a hot and spicy flavor