Caribbean Style Fried Fish Recipes

JAMAICAN FRIED SNAPPER

Jamaican Fried Snapper image

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

Provided by Chef Robert

Categories World Cuisine Recipes Latin American Caribbean

Time 25m

Yield 2

Number Of Ingredients 14

Ingredients

1 (1 1/2 pound) whole red snapper, cleaned and scaled
salt and freshly ground black pepper to taste
1 quart vegetable oil for frying
1 teaspoon vegetable oil
½ white onion, sliced
⅛ teaspoon minced garlic
½ large carrot, peeled and cut into thin strips
1 sprig fresh thyme, leaves stripped
1 allspice berry, cracked
¼ habanero pepper, seeded and minced
¼ cup white vinegar
1 tablespoon water
¾ teaspoon salt
1 pinch brown sugar

Steps:

Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
Serve fish topped with onion mixture spooned over the top.

Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g

CARIBBEAN STYLE FRIED FISH

Caribbean Style Fried Fish image

Adapted from a reader recipe submitted to a Women's magazine . To make this recipe gluten-free suitable- use a gf flour for dusting the fish (my preference is sorghum flour). The suggested fish was Sea Bass, but you can use any fish fillets of your choice.

Provided by Jubes

Categories Caribbean

Time 30m

Yield 4 fish fillets, 4 serving(s)

Number Of Ingredients 10

Ingredients

4 fish fillets
1 lemons or 1 lime
4 garlic cloves, peeled
1 small onion, peeled and roughly chopped
4 spring onions, trimmed
1 scotch bonnet peppers (heat of choice) or 1 red chili (heat of choice)
6 stems fresh coriander
salt & freshly ground black pepper
oil, for frying
plain flour, for dusting (gluten-free if required for diet)

Steps:

Wash the fish and pat it dry with absorbent kitchen paper. Squeeze a few drops of lemon or lime juice on to the flesh.
Place the garlic, onion, spring onion, chilli, coriander and seasoning into a small blender and purée to a paste.
Spread the paste over the fish and leave it to marinate for at least 15 minutes.
Heat some oil in a frying pan.
Put some plain flour in a bowl and dip the fish in it.
Place the fish in the hot oil, without overcrowding the pan. Fry the fish on each side until golden brown.
Remove the fish from the pan and place on absorbent kitchen paper to absorb any excess oil.
Serve with a light salad on the side.

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