Fried Barracuda Steaks

Belizean Fried Barracuda Steaks Recipe: A Flavorful, Tender Seafood Delight Bursting with Flavor

Surprisingly delicious, flaky, firm white meat, that when fried, is irresistibly tasty!

Barracuda put up a fight, putting any fisherman’s biceps to the test.  On the line they dart back and forth, then race off to sea, and then just stop, but, before you start to wonder where they went, they start it all over again,  darting back and forth… they are a fish with a fighting personality!

As with any fish caught here in Belize, we know it’s important to cling to tradition, taking from the sea only what will be eaten, and eaten entirely.  … and eat this fish entirely we did, with pleasure!

Fried Barracuda Steaks Ingredients:

• 4 barracuda steaks, about 1-inch thick (fillets also work great)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup vegetable oil
• 2 limes, cut into wedges

Barracuda Recipe Instructions:

1. In a shallow dish, mix the flour, salt, black pepper, paprika, and cayenne pepper (if using) until well combined.
2. Rinse the barracuda steaks under cold water and pat them dry with paper towels.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
4. Dredge the barracuda steaks in the seasoned flour, coating them evenly on both sides. Shake off any excess flour before placing them in the skillet.
5. Fry the barracuda steaks for 4-5 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 145°F (63°C) when tested with a meat thermometer.
6. Use a slotted spatula to transfer the fried barracuda steaks to a paper towel-lined plate to drain any excess oil.
7. Serve the Belizean fried barracuda steaks immediately with lime wedges on the side for squeezing over the top.
8. Pair with your favorite Belizean side dishes, such as rice and beans or a fresh salad, for a complete and satisfying meal.

Alternative ingredient options:

• For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
• Substitute vegetable oil with coconut oil for a more authentic Belizean flavor.
• Use lemon wedges instead of lime wedges for a slightly different citrus flavor.

Serving suggestions:

• Serve with a side of rice and beans, fried plantains, or a fresh salad to complete the meal.
• Pair with a cold Belikin beer or a fruity rum punch for a refreshing drink.

Tips and tricks:

• Make sure to shake off any excess flour from the barracuda steaks before placing them in the skillet to prevent clumping and uneven cooking.
• Use a meat thermometer to ensure that the barracuda steaks are cooked through and safe to eat.
• If you don’t have a meat thermometer, you can tell if the barracuda steaks are cooked through by checking for firmness and flakiness with a fork.
• This recipe works for other Belizean fish like snapper.