Island Fried Fish Recipes

Steps:

• Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
• Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
• When the fish is evenly golden all over, remove and drain on brown paper sacks.
• Suggested: 3 disposable pie tins .

Steps:

• Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
• Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
• Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
• Serve fish topped with onion mixture spooned over the top.

Steps:

• Wash fish, pat dry.
• Cut into 1 1/2 inch squares.
• Marinate in soy sauce for 20-30 min, turning once or twice.
• Combine.flour, 1/2 C cornstarch, milk, egg, baking powder and seasonings.
• Pour pineapple into saucepan, Stir in sugar, Heat through.
• Pour 1 1/2 inches oil in a heavy skillet.
• Heat to 375*, Drain fish.
• Dip quickly into batter, Drain.
• Drop into hot oil.
• Keep temprature of oil constant.
• Cook for 1-2 min or until crisp.
• Remove to a paper towel lined pan, Keep in warm oven.
• Mix 1 tbsp cornstarch with 1/4 C water, add to pineapple mixture, cook until thickened.
• Arrange pineapple sauce on platter, Place fish on top carefully.

Steps:

• Season fish with salt, pepper, and onion powder then refrigerate overnight or at least for a few hours.
• Pour oil in skillet (about midway) and heat to 375°. Be sure your oil is hot before adding the fish. Fry fish for about 5 minutes on each side or until golden brown and crispy.
• Remove to a platter lined with paper towels to absorb any excess oil.
• Serve with some fresh lemon or lime to squeeze on the fish before eating. Enjoy!

Steps:

• To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
• Bring the mixture to a boiling point, stirring all the time.
• Do not allow sauce to boil hard as it will become lumpy.
• Simmer for 3 minutes, then remove from the heat.
• Dip pieces of fish in flour seasoned with salt and pepper.
• Brown lightly in hot oil.
• Place the fish in a casserole dish and pour the sauce over the top.
• Garnish with slices of tomato.
• Bake at 300F degrees for 20 minutes.