LorenzoandAnabelle Sanchez
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Recipe:
Serves: 2–4
Ingredients: Fish
* 2 whole red snappers (about 1 1/2 –2 lbs each), scaled and gutted
Cleaning:
* 2 limes (or 1–2 sour oranges)
* 1 tbsp white vinegar
* 1 tbsp salt
* Cold running water
Marinade:
* 3–4 tbsp Haitian citrus épis
* Or use regular Haitian épis and add 1/2 lime juice or 1–2 tbsp sour orange juice.
* 1 tbsp Haitian piman (optional, for extra heat and flavor)
Seasonings:
* 1 tsp Complete Seasoning
* 1 tsp Adobo All-Purpose Seasoning
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp paprika
* 1/2 tsp black pepper
* 1/2 –1 tsp salt (adjust to taste)
* 1–2 packets Sazón Goya (Culantro & Achiote)
* 1 Maggi cube, crushed (optional)
Tip: If you like, mix all of the seasonings together in a small bowl and taste the blend before seasoning the fish.Adjust the salt if needed.
Flour Coating:
* 1 cup all-purpose flour
The fish is already well seasoned, so the flour doesn’t need much seasoning. A light coating is all that’s needed for a crispy exterior.
For Frying:
* Vegetable oil, canola oil, or peanut oil (enough for about 1–1 1/2 inches deep in the pot)
Instructions: After cleaning the fish.
3. Dry the Fish:
Pat the fish completely dry with paper towels. A dry fish produces a crispier skin when fried.
4. Season the Fish:
Rub the citrus épis (and piman, if using) thoroughly into:
* Every score
* Inside the cavity
* Both sides
* Around the head
Then season generously with:
* Complete Seasoning
* Adobo
* Garlic powder
* Onion powder
* Paprika
* Black pepper
* Salt
* Sazón Goya
* Crushed Maggi cube (optional)
Massage the seasonings well into the fish, making sure to coat inside the cuts and cavity evenly.
5. Marinate
Fish is delicate and doesn’t require a long marinade. Marinate for 30 minutes to 1 hour in the refrigerator.
If your épis contains lime or sour orange, avoid marinating much longer, as the citrus can begin to change the texture of the fish. Remove the fish from the refrigerator about 15 minutes before frying so it isn’t ice cold.
6. Coat with Flour:
Lightly dredge each fish in the flour, shaking off any excess. You want a thin coating,not a thick crust.
7. Heat the Oil
Pour enough oil into a heavy pot or deep skillet to reach about 1–1 1/2inches deep. Heat over medium heat (about 5–6 on most gas stoves) until the oil reaches 350 degrees F (175°C).
If you don’t have a thermometer, drop in a small pinch of flour. It should sizzle immediately without burning.
8. Fry the Fish:
Carefully lower the fish into the hot oil, placing it away from you to avoid splattering. Do not overcrowd the pan.
Fry for 5–7 minutes per side, depending on the size and thickness of the fish. Turn only once. For even cooking, occasionally spoon some of the hot oil over the top of the fish while it fries.
Continue frying until the fish is:
* Deep golden brown
* Crispy
* Cooked to an internal temperature of 145 degrees F (63°C) at the thickest part
If needed, fry an additional 1–2 minutes per side until perfectly crisp.
9. Rest & Serve
Transfer the fish to a wire rack or a paper towel-lined tray and let it rest for 3–5 minutes before serving. Garnish with fresh parsley and serve with fresh lime wedges.
Serve With:
* Diri blan (Haitian white rice)
* Diri kole ak pwa
* Bannann peze (fried plantains)
* Pikliz
* Avocado slices
Enjoy!
