Caribbean-style fried fish Recipe

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serves:

2

Skill:

easy

Cost:

not

Nutrition per portion

RDA
Calories 325 kCal 16%
Fat 20g 29%
  -  Saturates 3gg 15%

Delicious chilli-marinated sea bass. With origins in Trinidad, Woman’s Weekly reader Hassrah Mohammad from London shares her recipe, influenced by her Caribbean roots

Ingredients

  • 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

Method

  • 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).

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Top Tip

If using frozen fish, celebrity chef James Martin suggests thawing them in milk to absorb the 'frozen' taste and add a 'fresh caught' taste.