Easy Caribbean Style Fried Flying Fish
This recipe offers a simple way to prepare Caribbean-style fried flying fish. Frozen fish is seasoned with lime, salt, and fresh herbs, then lightly coated in a flour mixture with baking powder. Shallow-fried to a golden crisp, it makes a flavorful and quick main course, embodying the vibrant tastes of the Caribbean.
Equipment
- 1 Large Mixing Bowl For marinating fish and mixing dredge
- 1 Shallow Frying Pan or Skillet For shallow frying
- 1 Slotted Spoon or Tongs For safely handling fish in hot oil
- 1 Plate or wire rack Lined with paper towels for draining
- 1 Citrus juicer (optional) For extracting lime juice
Ingredients
Main
- 1 pack frozen Flying Fish usually contains 5
- 1 Lime
- 1 tablespoon Salt
- 5 tablespoons Fresh Herb Seasoning
- 1 cup Flour
- 1 teaspoon Baking Powder
- Canola Oil for shallow frying
Instructions
- Thaw the frozen flying fish completely according to package directions, then rinse under cold water and pat thoroughly dry with paper towels.
- In a large bowl, squeeze the juice from the lime over the fish. Add salt and fresh herb seasoning, ensuring each piece is well coated. Marinate for at least 30 minutes.
- In a shallow dish, combine the flour and baking powder, mixing well.
- Dredge each piece of marinated fish in the flour mixture, shaking off any excess to ensure a light, even coating.
- Heat canola oil in a shallow frying pan or skillet over medium-high heat until it reaches about 350-375°F (175-190°C).
- Carefully place a few pieces of breaded fish into the hot oil, ensuring not to overcrowd the pan.
- Fry for 3-5 minutes per side, or until the fish is golden brown and cooked through.
- Using a slotted spoon or tongs, remove the fried fish and transfer it to a plate lined with paper towels or a wire rack to drain excess oil.
- Repeat with the remaining fish, maintaining the oil temperature.
- Serve the Caribbean-style fried flying fish immediately, perhaps with a squeeze of fresh lime.
Notes
For optimal flavor, ensure the fish is completely thawed and thoroughly patted dry before seasoning. Marinate the fish with the lime juice, salt, and fresh herb seasoning for at least 30 minutes, or up to an hour refrigerated, to allow flavors to penetrate deeply. When frying, maintain a consistent medium-high oil temperature (around 350-375°F or 175-190°C) to achieve a crispy, golden crust without overcooking the delicate fish. Fry in small batches to avoid crowding the pan, which can lower oil temperature and lead to soggy fish. A pinch of cayenne or paprika can be added to the flour for extra kick. Always drain on a wire rack over paper towels to maintain crispness.