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How To Make Caribbean Fried Fish

Caribbean cuisine is a delightful fusion of flavours, colours, and textures, representing a rich tapestry of cultural influences, including African, East Indian, European, and indigenous Caribbean. Caribbean fried fish is one of the region’s most beloved and emblematic dishes, a culinary delight that perfectly encapsulates the islands’ vibrant and diverse cultural heritage.

This dish is a testament to the Caribbean’s connection to the sea, showcasing the freshest local fish, which forms the meal’s centrepiece. The fish is expertly seasoned with a unique blend of herbs and spices, delivering flavour in every bite. It’s a dish that’s not just about taste but also about the joy and communal spirit of Caribbean dining.

The choice of fish varies from one Caribbean island to another, reflecting the local aquatic ecosystem and cultural preferences. For instance, in Jamaica, snapper, particularly red, is highly favoured for its sweet, mild flavour and firm texture, which holds up well to the frying process.

In Trinidad and Tobago, kingfish is a popular choice, prized for its steak-like quality and rich flavour. The Bahamas often turn to grouper, known for its larger flakes and mild taste, making it a perfect canvas for the bold Caribbean seasonings.

In Barbados, flying fish is a national symbol and a key ingredient in many local dishes, including fried fish. Its delicate flavour and light texture make it a sought-after delicacy. Meanwhile, parrotfish, known for their bright colours and slightly sweet taste, are often used in the Lesser Antilles.

Each country in the Caribbean also brings its twist to preparing fried fish. In Jamaica, for example, the fish is often accompanied by a spicy vinegar-based dressing known as “escovitch,” which includes julienned vegetables and Scotch bonnet peppers. This combination of heat, tang, and sweetness complements the fish’s flavour.

In Trinidad and Tobago, the fried fish might be served with green mango chutney, adding a sweet and tangy dimension. In the Bahamas, fried fish is typically enjoyed with peas and rice, a staple in Bahamian cuisine.

Now, let’s dive into the traditional way of preparing Caribbean fried fish, including the ingredients needed, step-by-step instructions, and tips on how to serve it for an authentic Caribbean dining experience.

Caribbean Fried Fish Recipe

Caribbean Fried Fish Recipe Ingredients

  1. 4 whole fish (such as snapper, kingfish, grouper, flying fish, or parrotfish), cleaned and scored
  2. 2 limes, juiced
  3. Salt, to taste
  4. Black pepper, to taste
  5. 2 tbsp all-purpose flour
  6. 2 tbsp cornmeal
  7. 1 tsp paprika
  8. 1/2 tsp cayenne pepper
  9. 1/2 tsp garlic powder
  10. 1/2 tsp onion powder
  11. 1/2 tsp dried thyme
  12. Vegetable oil, for frying
  13. 2 cloves garlic, minced
  14. 1 small onion, thinly sliced
  15. 1 bell pepper, sliced
  16. 1 carrot, julienned
  17. 1 Scotch bonnet pepper, sliced (optional)
  18. 1 tbsp vinegar
  19. Fresh herbs (such as parsley or cilantro) for garnish

Caribbean Fried Fish Recipe Essential Kitchen Tools

Proper kitchen tools are essential to prepare Caribbean fried fish effectively and enjoyably. These tools make the cooking process smoother and ensure that the dish is cooked to perfection, encapsulating the authentic flavours and textures of the Caribbean. Here is a list of essential kitchen tools you’ll need:

  1. Sharp Filleting Knife: A good quality filleting knife is crucial for cleaning and scoring the fish. It should be sharp enough to handle the delicate work of gutting, descaling, and making precise scores on the fish without damaging its flesh.
  2. Citrus Juicer or Reamer: Since lime juice is an integral part of marinating the fish, a citrus juicer or reamer will ensure you get the maximum juice out of your limes, enhancing the dish’s flavour profile.
  3. Mixing Bowls: You’ll need a couple of mixing bowls for different purposes – one for mixing the dry seasoning ingredients and another for preparing the escovitch sauce or any marinades.
  4. Shallow Dish or Plate: A shallow dish or plate is needed for dredging the fish in the flour and spice mixture, ensuring an even coating.
  5. Large Skillet or Frying Pan: A large skillet or frying pan with a heavy base is essential for frying the fish. The skillet should be big enough to accommodate the fish without overcrowding, allowing for even cooking.
  6. Splatter Screen (Optional): Since frying can be messy, a splatter screen can be handy in keeping your cooking area clean and preventing hot oil splatters.
  7. Tongs and Spatula: Tongs will help carefully flip the fish during frying, while a spatula is useful for removing the fish from the pan and handling the sautéed vegetables.
  8. Paper Towels: To drain excess oil from the fried fish, having paper towels handy is essential.
  9. Vegetable Peeler and Sharp Knife: For preparing the vegetables for the escovitch topping, a vegetable peeler and a sharp knife will help achieve thin, even slices.
  10. Cutting Board: A durable cutting board is necessary for slicing vegetables and preparing the fish.
  11. Measuring Spoons and Cups: Precise measurements of spices and flour ensure a balanced flavour, making measuring spoons and cups essential.
  12. Thermometer (Optional): For those who want to be precise with their frying, a thermometer can help maintain the oil at the optimal temperature.

Caribbean Fried Fish Recipe Instructions

  1. Preparation of the Fish:
    • Begin by cleaning the fish thoroughly. Make sure they are gutted and scaled and the fins are trimmed. Rinse under cold water and pat dry with paper towels.
    • Make 2-3 diagonal scores on each side of the fish. This helps the seasoning penetrate the flesh and allows even cooking.
    • Season the fish with lime juice, salt, and black pepper. Ensure the seasoning gets into the scores and cavity of the fish.

Making the Seasoning Mix:

    • Combine flour, cornmeal, paprika, cayenne pepper, garlic powder, onion powder, and dried thyme in a shallow dish. Mix well.
    • Dredge each fish in this seasoning mix, ensuring it’s well coated, especially in the scores.

Frying the Fish:

    • Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be enough to come halfway up the sides of the fish.
    • Carefully place the seasoned fish in the hot oil. Fry for 5-7 minutes on each side or until the fish is golden brown and crispy.
    • Remove the fish from the oil and drain on paper towels to remove excess oil.

Preparing the Vegetable Topping:

    • In the same skillet, reduce the heat to medium. Add the minced garlic, onion, bell pepper, carrot, and Scotch bonnet pepper. Sauté for about 3-4 minutes until the vegetables are slightly soft.
    • Add vinegar and cook for an additional minute. This topping is traditionally known as “escovitch.”


    • Place the fried fish on a serving dish. Top each fish with a generous amount of the sautéed vegetable mixture.
    • Garnish with fresh herbs like parsley or cilantro.

Caribbean Fried Fish: How to Serve

Caribbean fried fish is best served hot and can be accompanied by various sides. Popular choices include fried plantains, rice and peas, or a simple salad. The dish is often enjoyed with a spicy sauce or a squeeze of fresh lime to enhance the flavours.

In the Caribbean, fried fish is more than a mere culinary offering; it’s an integral component of the region’s cultural tapestry. Preparing and savouring this dish transcends the basic act of sustenance, embodying a deeper communion with the Caribbean’s rich cultural ethos. 

This gastronomic tradition is not just about the interplay of flavours, but also about the confluence of history, community, and the art of living. The meal serves as a medium through which the vibrancy, the dynamic character, and the soulful essence of Caribbean life are expressed and shared. 

Thus, when one partakes in this dish, it invites one to participate in a larger, communal celebration of Caribbean heritage and identity. In these moments, gathered around a table with friends and family, the authentic flavour of the Caribbean – far beyond its culinary aspects – is most profoundly savoured and appreciated.

Author Diana Evans
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