Belizean Fried Snapper

Bright, colorful Snappers are one of the most delicious fish from our Belizean waters.

We recently went fishing off the shore of San Pedro, catching a few snapper and barracuda.  As Belize’s waters are becoming over-fished, it becomes even more important to cling to the traditional ways of eating fish, mainly, enjoying the entire fish.   …and eat the entire fish we did!

This recipe will work on a traditional stove top, but we were lucky enough to use a traditional outdoor kitchen complete with a Fagone, to cook the fish over.

 

Belizean Fried Snapper

Prep Time: 15 minutes
Cook Time: 15 minutes
Yields:

Ingredients

  • Snapper (Red, Mangrove, Mutton, Black, etc.)
  • Vegetable or Coconut Oil for Frying
  • Limes
  • Salt and Black Pepper

Preparation

  1. Gut fish leaving the head on, and rinse in lime water
  2. Dry fish with paper towel
  3. Start heating your oil in a cast iron skillet. Oil should be deep enough to cover half the fish
  4. Score fish diagonally on both sides (Scoring allows the fish to cook more evenly, and for more flavor from seasoning)
  5. Season fish with salt and black pepper. For a true Belizean style use more black pepper until it appears to be more of a rub
  6. Place fish in heated oil, fish should sizzle immediately. Fish should need approximately 5 minutes per side. Use a large spoon to keep the oil moving around and over the fishes
  7. Place fish on a paper towel to allow excess oil to be absorbed
  8. Plate with coleslaw, rice and beans, fried plantains, and enjoy!

Pro Tips

Properly heated oil is key; too hot, and you risk burning your fish. Too cool, and the fish will just get soggy. One simple test is to stick a wooden spoon into your oil. When the oil is the appropriate temperature, little bubbles form around the spoon.

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