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1
Clean, Score and Lime-Wash the Fish
10 Mins
Cold water rinse, ~10°C (50°F)
Squeeze half a lime into a bowl of cold water and rinse each snapper in it, then pat the fish very dry with paper towels. With a sharp knife, cut 3 diagonal slashes into each side of every fish, down to the bone but not through it.
Dry skin is the whole secret of crisp fried fish — press the paper towel into the slashes and the belly, not just the outside.
Done when: The fish are dry to the touch and each side carries 3 clean, even slashes.
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2
Rub in Green Seasoning and Marinate
30 Mins
Chilled, ~4°C (40°F)
Pound the scallions, garlic, thyme, Scotch bonnet, cilantro and ginger with the salt and black pepper into a coarse green paste, using a mortar or a small food processor. Rub the paste into the slashes and the belly of each fish, then squeeze the remaining lime half over the fish and leave them to marinate.
Work the paste right into the slashes — that is where the flavour lives. Keep the paste off the skin as much as you can, so the skin can crisp.
Done when: Every slash and belly is filled with green paste and the fish smell fresh and herbal.
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3
Dredge Lightly in Flour and Cornmeal
5 Mins
Room temperature, ~20°C (68°F)
Mix the flour and cornmeal on a shallow plate. Lift each fish from the marinade, shake off any loose paste, and press it lightly into the flour mixture on both sides, shaking off the excess so the coating is thin and even.
A thin coat crisps; a thick coat turns soggy. Shake the fish firmly over the plate before it goes into the oil.
Done when: Each fish wears a thin, even, dusty coating — thick clumps will fall off in the oil and burn.
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4
Fry the First Two Fish
13 Mins
Oil at 175°C (350°F)
Heat the oil in a large, deep skillet until it shimmers and a pinch of flour sizzles at once. Slide in two fish away from you, head first, and fry without moving them for 6–7 minutes, until the underside is deep golden-brown. Turn once with tongs and fry 6–7 minutes more.
Do not crowd the pan and do not move the fish for the first few minutes — the skin releases from the pan on its own once it has crisped.
Done when: The skin is crisp and deep golden-brown, the flesh flakes easily with a fork and reaches 63°C (145°F) at the thickest part.
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5
Fry the Second Two and Rest
12 Mins
Oil at 175°C (350°F), resting off the heat, ~60°C (140°F)
Lift the fried fish onto a wire rack or paper towels to drain. Fry the second two fish the same way, then let all four rest for 3 minutes so the juices settle and the coating stays crisp.
A wire rack beats paper towels for the second batch — the underside stays crisp instead of steaming soft.
Done when: The fish are hot through, the skin is still crisp, and the oil has drained away.
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6
Serve with Lime Wedges
0 Mins
Serve hot, ~60°C (140°F)
Plate each fish whole with the lime wedges alongside, so everyone can squeeze fresh lime over the fish to taste. Bring the plates to the table at once with the rice and peas and vegetables.
Fried fish waits for no one — serve it the moment it is plated, while the skin is still crackling.
Done when: The skin is still crisp and the lime is bright and juicy.
auto_awesome Finishing Touches & Plating
Lift the fish onto a warm plate, tuck the lime wedges alongside, and serve at once while the skin is still crisp — fried snapper waits for no one.
Antigua and Barbuda
2h 5m
France
Vietnam