Fried Fish
Recipe
Caribbean offerings of fried fish are almost always
exceptionally delicious. Three reasons for this are: the fish are soaked in
lime, salt, and water during preparation; they are then marinated or stuffed
with savoury Caribbean seasonings; and they are fried in soft, home-seasoned
breadcrumbs.
You will need the following ingredients:
Fish fillets to serve 4
2 limes (use one if they are large and juicy)
2 teaspoons salt
2 tablespoons Caribbean seasoning (page 6)
1 egg
1 cup 5oz/155g extra fine breadcrumbs
1 cup 5oz/155g flour
Salt and white pepper to taste
1 teaspoon paprika
1 teaspoon fish multipurpose seasoning (optional)
Oil for frying (Canola or Olive are reputedly
healthier)
Squeeze the limes into a bowl with ¾ cup of water, add
the salt and place the fish to soak for about ½ hour. Remove the fish, rinse
and pat dry.
Whisk the egg in a medium bowl with some salt and
white pepper and if you are doing fish, the seasoning. Put the fish into the
egg and seasoning mixture. It is best if the fish is allowed to sit in the egg
for an hour or so to allow the flavours to permeate.
Mix the flour, breadcrumbs, white pepper, paprika and
a little salt. This is one of those occasions when you can add various
seasonings out of your kitchen cupboard like fish magic, onion and garlic
powder, dried herbs or whatever takes your fancy.
Heat very shallow oil for fish, in a large frying pan
over a medium/high heat. Shake off excess egg, coat in the breadcrumb mixture,
shake again and place in the oil when it is hot enough (It should sizzle
slightly when the item is placed in it). Fry the fish over the medium/high heat
for a couple of minutes on each side. Fish needs very little cooking and is
overcooked very easily. If frying flying fish place it skin side up first.
