Fried Fish
— Crispy, Golden, and Full of Flavor
There’s nothing quite like perfectly fried fish — crispy on the outside, tender and juicy on the inside, and infused with bold Caribbean flavors. This classic fried fish recipe is simple, flavorful, and perfect for family meals, beach days, or Sunday dinners.
Whether served with festival, rice and peas, ground provisions, or escovitch pickle, this dish delivers authentic island taste in every bite. With just a few seasonings and the right frying technique, you can achieve restaurant-quality fried fish right at home.
Recipe Details
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Servings: 4–6
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Prep Time: 15 mins
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Cook Time: 15 mins
Ingredients
Fish & Seasoning
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4 lbs whole fish or fish slices (scaled and cleaned)
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1 teaspoon fish seasoning
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1 teaspoon salt
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1 teaspoon black pepper
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1 Scotch bonnet pepper
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2 scallion stalks
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2 garlic cloves
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Vegetable oil (enough to cover the fish)
For Cleaning
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Vinegar
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Lemon
Instructions
Prepare the Fish
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Scale, clean, and score the fish thoroughly.
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Wash the fish with vinegar, lemon, and water.
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Rinse well and pat dry with paper towels.
Season the Fish
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In a small bowl, mix fish seasoning, salt, and black pepper.
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Rub the mixture evenly over the fish, including the inside.
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Marinate overnight for best results, or refrigerate for 30–45 minutes if short on time.
Heat the Oil
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Heat a large frying pan over medium-high heat.
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Add enough oil to cover the fish and allow it to heat for at least 5 minutes.
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Add scallion stalks, Scotch bonnet pepper, and garlic cloves to infuse the oil with flavor.
Fry the Fish
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Carefully place the fish into the hot oil.
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Fry for 5–7 minutes on each side, or until golden brown and crispy.
Drain and Serve
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Remove the fish from the pan and drain on paper towels.
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Serve as is or top with Escovitch pickle for extra flavor.
💡 Chef’s Note:
Red snapper and lane snapper work exceptionally well for this recipe, but fish steaks or fillets can also be used. You may remove the head if preferred. For a different twist, try brown-stewing the fish using the Brown Stew Fish method.
Scoring Tip: Scoring means making shallow crosswise cuts on the fish. This helps the seasoning penetrate deeper and ensures even cooking. Wearing gloves while seasoning is recommended, especially when handling Scotch bonnet peppers.
From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥
