We have seen red fish and blue fish, sad fish and glad fish, but we have never seen a fish we did not like fried. That is why we got so excited to go to the Friday Night Fish Fry in Saint Lucia. Here the locals serve up all kinds of fish on a platter (yes, even mad fish, though we are not sure what that actually looks like) and we gobble them up. We decided to try our hand at frying fish Caribbean style so we would not always have to go here to there and there to here to indulge ourselves.
BT’s CARIBBEAN FISH FRY RECIPE
Serves 4 Total Time: 30 Minutes [10 minutes preparation; 20 minutes cooking]
WHAT YOU NEED
4 whole red snappers, cleaned and scaled 3/4 teaspoon salt and black pepper
3 cups canola oil for frying 1 sprig thyme
2 cloves garlic, crushed 1 lemon, sliced in half
1 allspice berry, cracked
1/4 Habanero pepper, seeded and minced
1/4 cup white vinegar
WHAT TO DO
1. Pat fish dry. Cut slits on each side of all fish. In a small bowl mix together vinegar, Habanero pepper, allspice, half of the lemon juice, and garlic. Rub seasoning mixture onto both sides of each fish. Let fish sit for 5 minutes in marinade. *
2. Heat a large skillet over medium-high heat for 4-5 minutes. Carefully pour canola oil into the skillet and continue heating oil for 2-3 minutes or until oil lightly smokes. Place fish in pan and fry for 3-5 minutes or until fish is crisp and browned. When the first side is done, flip your fish and fry on the other side for 3-5 minutes or until other side is also crisp and browned.
3. Remove fish and place on paper towel lined dish. Slice remaining half of lemon and use slices to garnish. Add thyme on top of fish to garnish. Serve with rice and cold beer.
* BT Tip: You can dredge the fish lightly with flour for a crisper and more textured crust.