Fried Fish Platter Recipe
Steamed red snapper or tilapia, seasoned to perfection for an authentic Haitian flavor experience.
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Ingredients
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Fish & Marinade
Coating
Frying & Serving
Method
Fish & Marinade
- 1
Prepare fish
Rinse the whole fish under cold water and pat dry with paper towels. Make 3 diagonal slashes on each side of the fish about 1/2-inch deep to help the marinade penetrate.
- 2
Make marinade
In a bowl combine minced garlic, lime juice, white vinegar, olive oil, sea salt (2 tbs), black pepper (1 tsp), sliced scotch bonnet (if using), chopped green onions, and thyme sprigs. Mix into a uniform paste.
- 3
Marinate
Rub the marinade all over each fish, forcing some into the slashes and the cavity. Place fish in a shallow dish, cover, and refrigerate for 30–60 minutes (up to 2 hours for stronger flavor). Remove thyme sprigs from cavities before coating.
Coating
- 4
Prepare coating
In a wide shallow dish, whisk together all-purpose flour, cornstarch, paprika, ground thyme, garlic powder, onion powder, cayenne (if using), 1 tsp sea salt and 1/2 tsp black pepper until evenly combined. The cornstarch helps crisp the crust.
- 5
Dredge fish
Remove marinated fish from refrigerator and let come close to room temperature for 10 minutes. Shake off any excess marinade (do not rinse). One at a time, dredge each fish in the flour mixture, pressing lightly to form an even coating inside the slashes and over the surface. Shake off excess flour and set on a plate while you heat the oil.
Frying & Serving
- 6
Heat oil
Pour vegetable oil into a heavy deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (enough to come halfway up the fish). Heat over medium-high until oil registers 350–370°F (175–185°C) or a small piece of bread sizzles and browns in about 30–45 seconds.
- 7
Fry fish
Carefully lower one fish into the hot oil using tongs or a spatula. Fry without moving for 4–6 minutes until the underside is deep golden and crisp. Carefully flip the fish and fry the other side another 4–6 minutes. Total frying time will depend on fish size (a 1–1.5 lb fish typically needs 8–12 minutes). Internal flesh should be opaque and flake easily with a fork (165°F/74°C). If oil temperature drops, increase heat slightly; if it smokes, lower heat.
- 8
Drain and finish
Transfer fried fish to a rack set over a baking sheet or to paper towels to drain briefly. Repeat with the second fish, allowing oil to return to temperature between batches. Sprinkle a light pinch of salt over the hot fish to taste.
- 9
Serve
Arrange fried fish on a platter. Garnish with chopped parsley or cilantro, serve with lime wedges and pikliz or quick slaw on the side. Recommended accompaniments: fried plantains, white rice, or pikliz for an authentic Haitian plate. Serve immediately while hot and crisp.