When it comes to fried fish, I know exactly how I like it. It must be well seasoned with a tad bit of acidity but never overpowering the natural flavor of the fish and this recipe fits the bill. This is a dish that is rarely cooked in my household and that’s due to the fact that it’s fried; I try not to cook fried foods too often, but every now and then one must satisfy that inner craving for a bit of guilt and grease. I lightly seasoned the fish with a combination of cilantro, garlic, pepper and lime juice, I also seasoned the flour which provided another layer of flavor. It’s amazing how the simplest things can be so good. While I was at it, I fried up a couple of sweet plantains and the combination was simply divine! Enjoy.
- 4 whole Porgie or Snapper
- Juice of 1 lime
- 1 scallion, finely chopped
- 2 cloves garlic, finely crushed
- Small handful of cilantro
- About 1/8 of a habanero or scotch bonnet pepper without the seeds
- 1 tsp salt + ½ tsp salt for flour
- 1 cup flour
- ½ tsp garlic powder
- 1/8 tsp black pepper
- Canola oil
- 2 ripe plantains, peeled and sliced
- Pinch of garlic powder
- Salt to taste
- To make the plantains: Place slices of plantain flat on a surface and sprinkle with a pinch of garlic powder.
- In a large frying pan over medium heat, pour canola oil about 1 inch in depth.
- Heat oil over medium fire until hot then place plantain slices in the oil and fry until golden brown, turning once.
- Place on a plate lined with paper towel then sprinkle with salt to taste.
- To make the fish: Place scallion, garlic, cilantro and habanero pepper in a mini chopper and pulse until it becomes a paste.
- Place each cleaned, gutted and scaled fish on a cutting board and slice each side with a sharp knife.
- Next place fish in a large bowl with lime juice, salt and seasoning mixture, making sure to rub the insides of the fish with seasoning. Allow fish to sit for at least 4 hours.
- While plantain is frying place flour, garlic powder, black pepper and ½ tsp salt on a large plate. Light coat fish with flour on both sides making sure to remove excess by tapping the fish gently on the plate.
- Gently place fish into oil. Once one side is brown, carefully flip the fish to the other side and allow it to brown.
- Remove from oil then place on a paper towel lined plate.
- Repeat until and the fish is fried.
2 tablespoons of green seasoning can be used in place of the cilantro, garlic, scallion and pepper paste.
Ripe plantains are easy to spot, there are usually yellow with black spots and slightly soft.
To peel the plantain, cut of both ends then slice just the skin from one end to the other then peel.