Caribbean-style fried fish
- 2 fish fillets of your choice (we used sea bass)
- 1 lemon or lime
- 2 cloves garlic, peeled
- ½ small onion, peeled
- 2 spring onions, trimmed
- ½ Scotch bonnet pepper or 1 red chilli (Hassrah uses Scotch bonnet peppers, a really hot type of chilli, but ordinary red chillies are just as good)
- 4-6 stems fresh coriander
- Salt and freshly ground black pepper
- Oil, for frying
- Plain flour, for dusting
- Toasted bread, to serve
If using frozen fish, celebrity chef James Martin suggests thawing them in milk to absorb the 'frozen' taste and add a 'fresh caught' taste.
- Wash the fish and pat it dry with absorbent kitchen paper. Squeeze a few drops of lemon or lime juice on to the flesh.
- Place the garlic, onion, spring onion, Scotch bonnet (or chilli), coriander and seasoning into a small blender and purée to a paste. Spread over the fish and leave it to marinate for at least 15 mins.
- Heat some oil in a frying pan. Put some plain flour in a bowl and dip the fish in it. Place the fish in the hot oil, without overcrowding the pan. Fry the fish on each side until golden brown.
- Remove the fish from the pan and place on absorbent kitchen paper to absorb any excess oil.
- Serve fish with toasted bread. Delicious! (Not suitable for freezing).
Feature: Sue McMahon, assisted by Nicola Cargill. Photos: David Jordan. Props stylist: Sue Radcliffe
Nutritional information per portion
- Calories 325(kcal)
- Fat 20.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.