Angelika’s Guyanese Style Fried Fish
Frying fish is a popular method of cooking in Guyanese cuisine, often resulting in a dish that's crispy on the outside and tender on the inside. Here's a simple recipe and step-by-step instructions to make Guyanese-style fried fish.
Equipment
- Large Skillet
- Mixing Bowl
- Tongs
- Paper Towels
Ingredients
- 2 lbs fish Snapper, Tilapia, or any firm white fish are good choices
- 1 lime or lemon for washing the fish
- 2 cloves of garlic minced
- 1 teaspoon of salt adjust to taste
- ½ teaspoon of black pepper
- 1 teaspoon of dried thyme or 2 sprigs of fresh thyme
- 1 teaspoon of fish season
- 1 teaspoon of All purpose season
- 1 teaspoon of Complete season
- ¼ cup of green seasoning a blend of Caribbean herbs including thyme, onion, celery and garlic
- Oil for frying vegetable or canola
- Flour for dusting optional, some people prefer fish without flour Preferred: Whole wheat flour
Instructions
- Prepare the Fish - Clean the Fish: If the fish isn't already cleaned and scaled, clean it properly. Make sure to remove the scales, guts, and gills. Rinse the fish thoroughly inside and out with water. Wash with Lime or Lemon: Squeeze the lime or lemon over the fish and rub it thoroughly. The acidity helps to remove any remaining smell and clean the fish further. Rinse with cold water afterwards. Make Slits: Make 2-3 diagonal slits on each side of the fish. This helps the seasoning to penetrate the fish better and allows even cooking.
- Season the Fish - Season: In a bowl, mix the minced garlic, salt, black pepper, cayenne pepper (if using), thyme, sugar, and green seasoning together to make the marinade. Apply Marinade: Rub the marinade generously on the fish, making sure to get it inside the slits and cavity. Let it marinate for at least 45 minutes, or for better flavor, leave it in the fridge to marinate for a few hours.
- Fry the Fish - Heat Oil: In a large skillet, heat enough oil to cover the bottom of the pan over medium-high heat. Dust with Flour (Optional): Just before frying, you can lightly dust the fish with flour if you prefer a slightly crispy coating. Shake off the excess flour.Fry the Fish: Once the oil is hot (you can test by dropping a small piece of the marinade into the oil; if it sizzles, it's ready), carefully place the fish in the pan. Do not overcrowd the pan; fry in batches if necessary.
- Cook: Fry each side for about 5-6 minutes or until the fish is golden brown and the flesh flakes easily with a fork. The actual cooking time will depend on the thickness of the fish. Drain Oil: Once cooked, remove the fish from the pan and place it on a plate lined with paper towels to absorb excess oil.
Notes
Serve your Guyanese-style fried fish hot. It pairs wonderfully with a side of rice, salad, or Guyanese fried rice. You can also squeeze a bit of lime or lemon juice on top for an extra zing just before serving. Enjoy your meal!
The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.
Nutrition
Calories: 228kcalCarbohydrates: 3gProtein: 46gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 113mgSodium: 790mgPotassium: 718mgFiber: 1gSugar: 0.3gVitamin A: 47IUVitamin C: 6mgCalcium: 39mgIron: 2mg
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Fried fish with pepper sauce