The only way our mom would get us to eat fish as kids was when she would pan fry King Fish and serve it to us with ketchup and a little pepper sauce. I guess it’s the same way our daughters learned to appreciate fish, as my mom (grandma) would purposely make fried fish when she visited to get them liking something most North American kids passionately hate. Seasoned to perfection and marinated for a couple hrs before they’re dusted in flour and pan fried, this recipe can be adopted for any fish you like. For me, it MUST be sea fish (I’m no friend of fresh water fish) and I want it hot and even better if the skin is a bit crisp.
You’ll Need…
2 lbs Red Snapper
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 onion diced fine
1/2 teaspoon pepper sauce
1/4 teaspoon curry powder
1 teaspoon Caribbean Green Seasoning
2 cloves garlic crushed
1/2 cup flour
veg oil for frying
Notes: I used a Madras curry powder, blended in the Caribbean. You can use finely chopped scotch bonnet instead of peppersauce or any hot sauce you like. I used 3 small Red Snappers.. beware of bones when eating/serving. Feel free to use any type of fish you like as this recipe is very forgiving.
Scale, gut and wash the fish, then pat dry and get ready to marinate. But before you do so, (depending on how large your fish are.. 2 cuts may be necessary) give it a shallow cut across the belly so the marinade will do it’s thing.
Pour everything except the flour and oil on the fish and massage it into the fish (belly cavity and cut/s). Cover and allow it to marinate in the fridge for at least 1 hr.
Put about 2-3 cups of vegetable oil to heat on a med flame and get the seasoned fish ready for frying. Set up a sort of station, with a plate with the flour, the pan with the heated oil and a plate lined with paper towels to drain off the excess oil after frying. WARNING! Be sure to open the windows in the your kitchen and turn on the exhaust fan if you have one. The scent of fried fish will linger.
Dust the fish in the flour, don’t worry about shaking off the marinade as it will be delightful when cooked with the fish. Make sure to cover both sides of the fish, then gently place them into the hot oil. The idea is to cook the fish on each side for about 4-6 minutes (depending on the thickness of the fish you use and how crisp you like your fried fish). After which it’s just a matter of placing on the paper towels, then serve warm. If you’re reheating these, I would recommend doing so in an oven and not a microwave.
IMPORTANT! If you’re using whole fish as I did , do remember there will be bones (choking hazard). This recipe will also work great with fish fillets (bones removed) so that would be a good option if you plan serving this to kids. You may ask why bother with anything but fillets.. if you’ve ever had a fried whole fish, you’ll know how tasty it can be.
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Omg the season work so perfect for the snapper.I made it this morning delicious am glad I found this recipe. yes I will be using it again
Chris,
Frying fish as I write this. Great recipe, love it.
Melva
Thank so much Chris. I made this recipe using fish fillets. My kids love love love. We love it. Thanks for teaching me how to fry fish.
A piece of cinnamon bark simmering in a pan of water while you fry the fish removes most of the smell.
That’s a great tip. Will try it!
I made this recipe last night with some fish I had on hand and the first word from my husband was “Wow”..this is the 3rd recipe of yours Chris that I have made and none of them have failed me..thanks for another simple and great one!
I am going to make this for a second time tomorrow. I love this recipe. Quick and easy for a weeknight. Thank you!
Is it possible to purchase the Caribbean green seasoning or does it have to be homemade???
You can purchase green seasoning at any shop that sell west-indian "provisions" based on where you live.
The fried fish looks absolutely delicious…I too am a good cook, but always appreciate learning something new…..my husband would love this, and I will definitely try it..Good job…..Thelma
I would usually omit chopped onions because it would fall off the fried fish but I suppose it's job is to add flavour in the marinade and who cares if it falls off 😉
Grate the onion
Chris, What sort of flour do you mean in coating the fish before frying???
This looks delicious, sir! My husband loves it when I make some fried fish, so I might well run this recipe. My only question is – a little lime in the marinade?