Instructions: Season whole fish (cleaned and scaled) or larger fish filets cut in serving pieces with hot pepper mashed in salt and lime juice. Refrigerate overnight. In the morning fry fish to a crisp, golden brown. Set aside.

Sauteed diced salt pork and diced bacon in large saucepan. Saute sliced onions in drippings until brown. Reduce heat and add tomato paste, thyme, lime juice, and a small diced hot pepper. Simmer. Brown flour in mixture. Blend a can of whole tomatoes and add to sauce and simmer. It should be a thick, puree-type soup. Add potato chunks and fish; simmer until potatoes are done.

Serve each person a whole fish in lots of gravy and a few pieces of potato. Hot johnnycake on the side is marvelous! This is usually served for breakfast, but is good at any time!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.