Recipes
TRINBAGO FRIED FISH
Ingredients
- 4 – 6 fish slices, eg king fish or carite, washed and cleaned
- Juice of 1 lime
- 2 cloves garlic, minced
- 2 tsp green seasoning
- 3-4 blades of chadon beni, chopped
- 2 – 3 pimento peppers, seeded and diced
- Salt
- Black Pepper
- Few dashes pepper sauce
- 1 cup all purpose flour
- Oil for frying
Directions
- Season fish with lime juice, garlic, salt and pepper, green seasoning, pimento peppers, pepper sauce, and chadon beni. Allow to marinate in the refrigerator for at least half hour. (Note: if marinating overnight, leave out lime and add just about half hour before frying as the acid can breakdown the fish)
- Remove from pan and place on a paper towel to drain excess oil. Serve as desired.
- Evenly dredge the fish in flour shaking off the excess. Add to the hot oil in batches, cooking on each side about 3 – 4 minutes each until fish flakes and is golden brown.
- Heat oil in a large frying pan over medium high heat.
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