As a child, I always made a difference between fish and fried fish, a bit like children do now with breaded fish – which, according to my little boy, would not be fish, “because it’s good ! ”. So I pouted at the table when my mother prepared fish in a non-crispy sauce, but on the other hand, fried (or even grilled), I was not made to pray, my dish was swallowed in less than 2!
Years have passed since then, and although my taste buds have learned to appreciate cooked fish in different ways over time, my preference for fried fish has not disappeared. I like the crispy golden skin, the tasty flesh well seasoned, firm and tender at the same time. In the West Indies, you cannot escape it, it is a traditional dish, which is eaten regularly at lunch or dinner. Fried fish goes particularly well with lentils, it’s a simple and friendly dish, warm and friendly …
Fried fish and fish…
- 4 medium whole fish or 4 steaks not too thick (tuna, sea bream …)
- 2 limes
- 2 cloves garlic
- 1 vegetarian pepper (optional)
- oil for frying (e.g. sunflower)
- salt pepper
- 2 tablespoons of frying oil (to collect)
- 2 onions
- 1 tablespoon of white vinegar
1- Clean the whole fish (shell, empty, rinse several times with lemon water …), or rinse the steaks in cold water.
2- Let the fish marinate for 1 hour in the juice of the lemons, the crushed chili and garlic, the salt and the pepper. Do not forget to turn them regularly so that they soak up the marinade.
3- Put a little oil in a pan, and heat over medium heat. Remove the fish from the marinade and drain it well. Then roll them in the flour, remove the excess flour and fry in hot oil (the oil should be hot but especially not steaming!) For a few minutes on each side. The fish should be nicely browned on each side, allow 5 to 7 minutes per side.
4– Place the cooked fish on absorbent paper to remove the excess oil. Taste with rice and lentils.Open Next Page To See More!