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Frequently paired with
The best thing to pair and share with Whole Fried Snapper
Ingredients
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For the Whole Fried Snapper
For the Guasacaca Sauce
For the Haitian Pikliz
Method
For the Whole Fried Snapper
Prepare the Snapper
Rinse the snapper under cold water and pat it dry with paper towels. Make three diagonal slashes on each side of the fish to allow for even cooking.
Season the Fish
Rub salt, black pepper, garlic powder, and lemon juice all over the fish, including inside the slashes. Let it marinate for at least 30 minutes.
Coat the Fish
Dust the marinated snapper with all-purpose flour, ensuring it is evenly coated.
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot but not smoking.
Fry the Snapper
Carefully place the coated snapper in the hot oil. Fry for about 5-7 minutes on each side, or until the fish is golden brown and cooked through. Remove from the skillet and drain on paper towels.
For the Guasacaca Sauce
Prepare the Ingredients
In a blender, combine avocado, fresh cilantro, green bell pepper, minced garlic cloves, lime juice, olive oil, and salt.
Blend the Sauce
Blend until smooth and creamy. Adjust seasoning if necessary. Set aside.
For the Haitian Pikliz
Prepare the Vegetables
In a large bowl, combine julienned carrots, finely shredded cabbage, sliced scotch bonnet pepper, and thinly sliced onion.
Make the Pikliz
In a separate bowl, whisk together white vinegar, salt, and black pepper. Pour the vinegar mixture over the vegetables and toss to combine. Let it sit for at least an hour before serving.
