Red snapper is a very popular fish; especially in the Caribbean.Red snapper is one of Haitians’ favorite fish for its beautiful color and delicious taste. They are either boiled with parsley, hot pepper, black pepper, and shallots, stewed, fried, grilled or baked. The best way to pick out a good snapper is to make sure the eyes are clear, non-cloudy and bright red skin that fades towards the belly to ensure freshness.
• 4 red snapper, cleaned
• 6 limes, cut in half
• 1 large onion, sliced
• 1 scotch bonnet pepper
• 3 teaspoons salt
• 4 thyme sprigs
• 3/4 cup flour
• 1 cup vegetable oil
• 1/2 cup white vinegar
• 4 teaspoons ground spices
• 4 garlic cloves, crushed or garlic powder
• 1/2 green bell pepper
• 1/2 red bell pepper
• 4 parsley sprigs or parsley flakes
How to clean a fish
In the sink, scale the entire fish by using a butter knife scrapping against the skin of the fish. Be careful or you may have a mess of scales all over the place. You can click on this link how to gut and scale a fish for a more detail instruction. Once scaled hold the fish downward, using a knife cut a fish open and remove guts and gills. Continue process with the remaining fish. Rinse off with cold water, slice slits in fish (Optional: cut in half). Rub limes against fish, both inside and out.
Marinate fish with lime juice, salt, ground spices, minced bell peppers, garlic, onions, thyme, parsley.
Cover with saran wrap, refrigerate or let sit at room temperature and soak for 1 hour.
In large oval plate, spread flour, pepper and 2 teaspoon of salt.
Preheat vegetable oil in deep fryer.
Pat dry fish, and dip in flour until it’s all covered.
Put the fish in the oil let it fry for 6-10 minutes depend on how crisp you want it.
With a two-prong fork, remove fish from oil, place on absorbent paper and serve with watercress, pikliz, fried plantains.