Escoveitched Fish

For the Fish

• 2 lbs fresh fish, whole or sliced
• 1/4 cup flour
• 1 tsp JCS Port Royal Fish Frye 4oz
• 1 tsp salt
• 1 1/2 tsp JCS Black Pepper
• 1 teaspoon JCS Ground Pimento 4oz
• Oil for deep frying

For the Sauce

• 1 cup water
• 1 cup vinegar, 2 tsp sugar
• 1 large/2 medium onions, sliced into rings
• 1 carrot, sliced into strips
• 1 chocho, peeled and cut into strips (substitute with sweet pepper)
• 4 JCS Whole Pimento grains 2.5oz
• 1 Scotch Bonnet Pepper