Fried Fish

I absolutely love making fried fish ….and eating it too lol!! It is so easy to prepare and the cooking time is far less than regular meats, like chicken, beef and goat. So every time I’m faced with a quick decision on what to cook, fish comes to the rescue. And these days it has come to many a rescue.

Fried Fish: The Art  and Practice

Today I want to share with you one of the ways I like to prepare fish. This Fried fish recipe is a favourite of mine and by the time you’re done with this recipe it would be a favourite of yours also. Frying fish, to me, is a wonderful skill to develop but care must be taken. Since fish is tender, frying on a very high flame just cooks the hell out of it and leaves the fish dry or under cooked on the inside and almost burnt on the outside if you’re not careful. And, your whole house smells of burnt or nearly fried fish for a while.
Been there done that…lol! :-)
But, as with developing any art, a little patience and experimentation brings about startling results. When I fry fish I use a very low fire; the lowest setting possible. What you want to do is have control over your flame and your oil’s temperature and smoke point. So take charge and have control over your flame, and in turn your oil’s temperature. That way you fry your fish slowly to a golden colour leaving a bit of moisture still in the fish….
Yeah, ah really know what ah talkin’ about :-)
So, you have a moist fried fish bursting with flavour since you marinated it in your choicest trini seasonings, and you have mastered the art of the “slow fry” frying it slowly to a golden colour. What else is there to do? Why not experiment with your coating mixture….Don’t worry we did that already.
We were looking for a Gluten Free alternative that people with allergies to flour could have used and played with a few ratios of flours and other ingredients, until we had a mixture that really had the texture and crispiness we were looking for. And, of course we still seasoned the coating mixture to push the flavours a bit, leaving us with a delectable fried fish – crispy and golden on the outside, moist and bursting with flavour on the inside. Delicious!
I hope you enjoy this fry fish recipe and the appreciate the love and care that went into making it. Here’s Fried fish trini style. Enjoy!

Fried Fish Recipe

fried fish

FRIED FISH

 

For Fish
1 lime (for washing fish)
2 cloves garlic, finely chopped
1 tsp. finely chopped onion,
1 tsp. paprika
1 tsp. parsley
4 tsp. chive, minced
1 small leaf of big leaf thyme, finely chopped
1 tsp. salt
1 tsp. black pepper
340 g fish fillets (1 pack)
For Coating
1/4 cup corn starch
1/4 cup cassava flour
1/4 cup cornmeal
1/2 tsp. paprika
1/2 tsp. ginger powder
1/2 tsp. parsley
A pinch of salt

 


The brand of cassava flour I used. Like meh bag clip eh? lol!!
One of the best brands of cornmeal in the market.
And finally the cornstarch.
Wash the fish with a little lime and half the fillets.
Season the fish with the rest of ingredients and leave to marinate for 15 minutes.
Mix the coating ingredients.
Spread the coating mixture in a broad dish and roll the fish in it.
Here is the fish rolled in the coating.
Note: We mixed the excess mixture to make some mini fry bakes
Fry the fish over a low flame.
Fry the fish on both sides until golden.

Drain on paper towels.

Want piece of my fry bake? :-)

Here I’m having the fried fish with Risi Bisi and a simple green salad.
I can’t wait to put down my camera!!



Now you have the perfect trini fried fish recipe that will definitely inspire you to open up a TFF (Trini Fried Fish) food chain all over the country lol!!

See you soon.
By the way if you liked my fried fish recipe why not leave a comment or two.

, , , , , , , , , , , , , , , ,

4 Responses to Fried Fish

  1. Cynthia September 7, 2011 at 9:42 pm #

    Ow boy, you really know what yuh talkin bout eh? (lol) That is my ver poor attempt at Creoles :)

    Like you, I have recently been making my fried fish either with the cassava flour or cornmeal. That cornstarch really gives is a nice crispness to it doesn’t it?

    Well, it’s upar gaar time – I have all the ingredients in the house so tomorrow, I roasting like hell (LOL) I am thinking about writing about it this week. Will send you the link once it is published. I can use your first name right?

  2. Felix September 7, 2011 at 10:25 pm #

    Cynthia girl that cornstarch really adds the added crispiness to the fish…after working out the ratios for the cornmeal etc. I thought that one of the secret ingredients for KFC had to be cornstarch.

    I do hope you have a gallon of milk handy for when you make that Upar Gaar lol!! I look forward to the post and of course you can use my name.

    Thanks for commenting :-)

  3. Kate September 10, 2011 at 2:29 pm #

    What fish do you use for this recipe? I’ve got two big red tilapias – whole and not sure if it’s worth filleting them or just keep it whole and bake it…

  4. Felix September 10, 2011 at 9:47 pm #

    The fish I used in the pic is salmon. Another that I use is called white fish. I believe any good fillet will do fine in the recipe once it doesn’t have many bones to clean.

Leave a Reply


8 − four =

You might also likeclose
MyFreeCopyright.com Registered & ProtectedProtected by Copyscape Duplicate Content Detection Tool