Once ready, drain on paper towels.įor all my recipes, visit the recipe section of my website here.Ĭheck out Essential Products & Tools of the Tropical Kitchen in my Post here. Take the fish out of the fridge, pass it through the flour, and cook on both sides until golden brown, 4 to 5 minutes on each side, depending on the size of the fish. Remove them from the oil and drain on paper towels. She grew up in La Gonave, an island off the northwest coast of Haiti, and fish was a frequent. When it is very hot, add the crushed plantains, one minute on each side until they are golden brown and crispy. When the plantain slices change color and they are soft, remove them from the oil, drain on paper towels, and lower the temperature of the oil. Prepare a skillet with plenty of oil over medium heat for frying the plantain. Toss in the breadcrumbs until coated and fry until crispy and golden brown on all sides, about 1 minute per side. Working in batches, toss pieces of snapper in the flour then the egg wash. Sprinkle both sides of the fillets with seasoning. Fill a large cast iron pan or Dutch oven with enough oil to reach 1-inch up the side of the pan. In a nonstick skillet, melt the butter over medium heat. Rinse fillets under cold water and pat dry. Combine seasonings in a small bowl and set aside.
A handful of fresh cilantro, roughly chopped. Peel and cut them into thick slices (3/4 to 1 inch). 2 lemons, 1 juiced and the other cut into wedges for garnish.
Prepare the plantains by making a long cut. Prepare the flour by mixing it with the paprika and salt and set it aside. Optional: You can buy a smaller fish and adjust the ingredients to the size of the fish.Īdd the lemon juice, crushed garlic, salt and pepper, and cover it, letting it rest for half an hour in the fridge. Place the top halves of each baguette on and slice each sandwich into 4 pieces, then serve.Make diagonal cuts and split a 2-pound fresh red snapper, which has been previously cleaned, in half so that it fits in the pan. Garnish with a pinch of pickled daikon, pickled carrots, red cabbage, green cabbage, cucumber, red onion, jalapeños and cilantro leaves. Layer 4 pieces of fish on each bottom, then divide the watercress over top. Assemble the banh mi: Spread half of the tomato jam on the bottom and half of the mayonnaise on the top of each baguette.Fry until golden and cooked through, 1 to 2 minutes, then transfer to the prepared plate to drain. Delivery & Pickup Options - 125 reviews of Frickin Fried 'Doesnt look like much when you first walk past, but I was hungry and it was the closest thing near me /and since I was on a lunch break I decided to go in. Dip the pieces of fish into the batter and gently place into the hot oil.Whisk in the club soda until a smooth batter is formed. Meanwhile, in a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder and salt to incorporate. In yet another small casserole or bowl, combine the flour, paprika, and garlic powder. In another casserole or bowl, whisk the egg and milk to combine. Place the breadcrumbs in a small casserole dish or shallow bowl. Make the snapper: In a medium saucepan, heat 2 inches of canola oil to 350º and line a plate with paper towels. Season the fish with salt and pepper on both sides.
Cook until the sauce has reduced and thickened, 25 to 30 minutes, makes ½ cup. Add the remaining ingredients and bring to a simmer. Add the tomatoes and cook until broken down, 15 minutes. Add the shallots and cook until softened, 3 to 4 minutes. Add the tomato paste and cook until lightly caramelized, 8 to 10 minutes. Make the tomato jam: In a small saucepan, heat the olive oil over medium heat.Thinly sliced green cabbage, for garnish.Two 12-inch baguettes, halved and toasted.1 pound (2 fillets) red snapper, each fillet sliced into 4 pieces.
FRIED RED SNAPPER PLUS
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