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Jamaican Fried Fish
Jamaican Fried Fish
Jamaican Fried Fish is a delicious and popular dish from Jamaica. It typically consists of fresh fish, such as red snapper or parrot fish deep-fried until golden and crispy. Jamaican Fried Fish is often served with a side of festival, which is a sweet cornmeal bread, and a tangy dipping sauce like escovitch sauce.
Ingredients
Method
- Thaw fish. Fish used can be whole fish or sliced. Best results with medium size whole snapper or parrot fish.Remove extra scales and wash with vinegar or lime juice. Dry fish with paper towel by wrapping in towel.
- Prepare pickle while fish is allowed to dry. Cut large onion in rings, several scotch bonnet peppers and strips of a small carrot. Combine cuts into a microwavable container and add vinegar half way up container. Microwave for 1 minute and put aside to marinate.
- Add 3 cups vegetable oil to a deep pan fryer. You can estimate amount of oil by ensuring it covers fish. Bring oil to hot. Ensure you protect your eyes and use cover to prevent oil spray.
- Mix together black pepper and salt. Use it to season inside and outside fish. You can make a few slices on the outer surface of fish and apply black pepper and salt.
- Add fish to hot oil with thongs. Fry each side for about 3 minutes. Remove fish as they are finished and place in a container lined with paper towel to absorb excess oil.
- When all fish are finished frying and removed from pan then its time to apply pickle. Using a fork removed onions, peppers and carrots uniformly spreading over fish. Use a spoon to sprinkle peppered vinegar over fish.
- Serve with rolls.
Nutrition
Notes
Please take precautions to protect skin and eyes from hot oil.
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