Entree: Saint Vincent and the Grenadines – Fried Jackfish (Crispy Caribbean-style deep-fried jackfish fillets seasoned with lime, garlic, and island spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 4 jackfish fillets, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) fresh lime juice
- 2 cloves garlic, minced
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (5 ml) dried thyme or 1 tbsp (15 ml) fresh chopped thyme
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) fine cornmeal
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) baking powder
- 1 tsp (5 ml) sugar
- 1/2 cup (120 ml) cold water
- 1 cup (240 ml) vegetable oil for shallow frying, plus more for deep frying if preferred
- 2 cups (480 ml) vegetable oil for deep frying (if using deep-fry method)
- 1 lime, cut into wedges
- 1 small bunch fresh parsley or chadon beni (culantro), chopped, for garnish
- Optional pepper sauce: 2 tbsp (30 ml) hot pepper sauce mixed with 1 tbsp (15 ml) lime juice and 1 tbsp (15 ml) water

Instructions

1. Pat fillets dry with paper towels. In a shallow dish combine lime juice, minced garlic, salt, pepper, and thyme; add fillets and marinate 20–30 minutes in the refrigerator.
2. In a bowl whisk together flour, cornmeal, paprika, cayenne, baking powder, sugar, and a pinch of salt. Stir in cold water to make a slightly thick batter; it should coat the back of a spoon.
3. Heat 2 cups (480 ml) vegetable oil in a deep skillet or pot to 350°F (175°C) for deep frying, or heat 1 cup (240 ml) oil in a heavy skillet for shallow frying over medium-high heat.
4. Remove fillets from marinade and let excess liquid drip off. Dredge each fillet in the batter, shaking off extra.
5. Carefully lower fillets into hot oil (do not overcrowd). Fry deep for 3–5 minutes per side until golden brown and cooked through (internal temperature about 145°F/63°C) or until crust is crisp and fish flakes easily. For shallow frying, cook 4–6 minutes per side, adding more oil as needed.
6. Transfer fried fillets to a wire rack or paper towel-lined platter to drain briefly. Season immediately with a light sprinkle of salt.
7. Serve hot garnished with chopped parsley or chadon beni, lime wedges, and optional pepper sauce at the side.
8. Leftovers can be gently reheated in a 350°F (175°C) oven to preserve crispness.