Skankin Sweet Recipe

Prep fish

Pat the cleaned red snapper dry with paper towels. Make 3 diagonal shallow slashes on each side of the fish to allow marinade penetration.

Rub lime juice over the fish, including inside the cavity. Season evenly with 1.5 tsp sea salt, 1/2 tsp black pepper and (optional) 1/4 tsp pimento powder. Let sit 15 minutes at room temperature while preparing other components.

Heat 3 cups vegetable oil in a deep skillet or fryer to 350°F (175°C). Meanwhile, lightly dredge each fish in 1 cup flour, shaking off excess.

Fry the fish in batches if needed. Carefully lower fish into hot oil and fry 6–8 minutes per side (depending on thickness) until golden brown and cooked through (internal flesh opaque and flakes easily). Maintain oil temperature between 325–350°F; adjust heat as needed.

Remove fish to a wire rack or paper towel-lined tray to drain and rest while you prepare the escovitch sauce and sides.

In a small saucepan, heat 1 tbsp vegetable oil over medium heat. Add 2 sprigs fresh thyme and 1/2 tsp allspice (or whole pimento berries) and toast briefly 20–30 seconds to release aroma.

Add julienned carrots (1 cup), 1/2 cup sliced red onion, 1/2 cup sliced bell pepper and 1/2 sliced scotch bonnet (adjust heat to taste). Sauté 1–2 minutes — you want the vegetables to remain crisp.

Add 1/2 cup white vinegar, 1/4 cup water, 1 tbsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 1–2 minutes to lightly pickle the vegetables. Remove from heat and let cool slightly.

Spoon escovitch sauce over the fried red snapper just before serving so the fish remains crisp beneath the tangy vegetables. Use any leftover sauce on rice or plantain.

Rinse 1.5 cups rice until water runs clear. Drain well.

In a medium saucepan combine rinsed rice, 1 cup drained kidney beans, 1.75 cups coconut milk, 3/4 cup water, 2 chopped scallion stalks, 2 sprigs thyme, 2 crushed garlic cloves, 1 tsp salt and 1/4 tsp black pepper. (If using a whole scallion or extra seasoning stalk, tuck it in.)

Bring to a gentle boil over medium-high heat, then reduce heat to low, cover and simmer 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork and remove thyme stems and whole scallion before serving.

Peel ripe plantains and slice diagonally into 1/2-inch thick pieces. Season lightly with 1/4 tsp salt.

Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry plantain slices in a single layer, 2–3 minutes per side, until deep golden brown and caramelized. Transfer to a paper towel-lined plate to drain.

Keep warm in a low oven (200°F / 95°C) while finishing other components.

In a bowl whisk 1.5 cups all-purpose flour, 1/2 cup fine cornmeal, 1 tsp baking powder, 1/4 tsp salt and 2 tbsp sugar.

In a separate bowl combine 3/4 cup milk, 1 beaten egg and 1 tsp vanilla. Add wet ingredients to dry and stir to form a thick batter. If too stiff, add up to 1–2 tbs more milk.

Heat 1 cup vegetable oil in a skillet over medium heat until shimmering (about 350°F / 175°C). Using two spoons or a piping bag, drop 2–3 inch oblong pieces of batter into hot oil. Fry 3–4 minutes per side until golden brown and cooked through.

Drain on paper towels and keep warm. Make 8–10 small festivals depending on batter size.

If making the pickled salad: In a heatproof bowl or jar stir 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, 1/2 tsp salt and 1/4 tsp black pepper until sugar dissolves.

Add 1 cup thinly sliced cucumber, 1/2 cup julienned carrot and 1/2 cup thinly sliced red onion to the pickling liquid. Toss in 2 tbsp chopped cilantro or parsley (optional). Let sit at least 15 minutes; for best flavor, refrigerate 30 minutes to 2 hours ahead.

If choosing steamed vegetables: Place 2 cups mixed vegetables in a steamer basket over boiling water, cover and steam 4–6 minutes until crisp-tender. Season with a pinch of salt and a drizzle of olive oil or butter before serving.

On each plate place a scoop of rice & peas, 3–4 pieces of sweet plantain and one or two pieces of festival bread. Carefully place a whole or half fried red snapper on the plate and spoon a generous amount of escovitch vegetables and pickling liquid over the fish (or serve pickled salad on the side).

Garnish with lime wedges and fresh thyme sprigs. Serve immediately while fish and festivals are hot and crisp.