Recipe of Jamaican Liver And Rice

Jamaican Fried Snapper

Top tip for making jamaican rice and beans with jerk chicken.

Recipe Summary Jamaican Fried Snapper

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

Ingredients | Jamaican Liver And Rice

1 (1 1/2 pound) whole red snapper, cleaned and scaled

salt and freshly ground black pepper to taste

1 quart vegetable oil for frying

1 teaspoon vegetable oil

½ white onion, sliced

⅛ teaspoon minced garlic

½ large carrot, peeled and cut into thin strips

1 sprig fresh thyme, leaves stripped

1 allspice berry, cracked

¼ habanero pepper, seeded and minced

¼ cup white vinegar

1 tablespoon water

¾ teaspoon salt

1 pinch brown sugar

Directions

Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.

Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.

Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.

Serve fish topped with onion mixture spooned over the top.

Info | Jamaican Liver And Rice

prep: 10 mins cook: 15 mins total: 25 mins Servings: 2 Yield: 1 whole fish

TAG : Jamaican Fried Snapper

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