Made this Caribbean-esque fish tonight, 10/10 will make again. Measurements below are estimations. Serves 2.
Prepare a flour mixture to coat the fish. In a small bowl, mix: 3 tbsp desiccated coconut, 2 tbsp plain flour, 3 tsp jerk seasoning 3, 1/4 tsp sugar, and 1/2 tsp salt.
In another bowl, beat 1 egg.
If having this with rice (recommended), get it on now 4.
In a pan heat 1 tbsp coconut oil over a medium flame. Dredge 2 fish fillets in the egg, and then follow with the flour mixture. Once the oil is hot and shimmering, place the fish in the pan and pan fry for the recommended time. If the fish is skin-on, don’t worry about dredging the skin side, and cook skin-up first.
When the fish is done, remove it from the pan and place on a plate tented with foil. You want to keep it warm but not steam off the crust. Let the oil in the pan cool a little bit, then pour in your sauce mixture. Let it simmer briefly with the oil to thicken up, then turn off the heat and stir in the green onion. It should be the consistency of a salsa.
Serve the fish with the sauce spooned over the top, rice on the side. Would love to make this with plátanos maduros some time.
- If using lemon or lime juice, consider adding a little more sugar
- Frank’s Original Cayenne Pepper Sauce works really well, but could use anything else that is relatively thin, the consistency of juice.
- Made jerk seasoning a while ago and love the recipe but I loathe linking to the site, it’s riddled with ads and trackers and eventually crashes my browser… It *is* a really good recipe though. Go here if you need it, or find a recipe elsewhere.
- Do NOT follow the instructions on standard UK rice packets, you shouldn’t have to drain rice when it’s done cooking! Use around 1/4 c rice per person, 1 part rice to 2 parts water. Add a pinch of salt and a little coconut oil, get the whole mixture simmering fully covered with a lid. Let simmer until water is fully absorbed, then turn off the heat. Fluff with a fork just before serving.