Entree: Turks and Caicos Islands – Boiled Fish and Johnny Cake (Seasoned boiled whole fish served with fried cornmeal johnny cakes)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 whole red snapper, cleaned, scaled and gutted, approx. 2.5 lb (1.1 kg)
- 8 cups (1.9 L) water
- 1 medium onion, quartered (approx. 6 oz / 170 g)
- 2 cloves garlic, lightly crushed (approx. 6 g)
- 1 Scotch bonnet pepper, halved (seeds optional)
- 1 medium tomato, quartered (approx. 5 oz / 140 g)
- 2 stalks scallion (green onion), chopped (approx. 1.5 oz / 45 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) dried thyme or 2 sprigs fresh thyme
- 1 tsp (5 g) black pepper
- 1 tbsp (15 g) sea salt, or to taste
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (28 g) unsalted butter (optional, for richer broth)
- Chopped fresh parsley or chives for garnish
- Johnny cakes:
  - 2 cups (250 g) all-purpose flour
  - 1 cup (120 g) fine cornmeal
  - 2 tbsp (25 g) sugar
  - 1 tbsp (15 g) baking powder
  - 1 tsp (5 g) salt
  - 2 tbsp (28 g) unsalted butter, melted
  - 1 large egg (approx. 50 g)
  - 1 cup (240 ml) milk or water (add more if batter too thick)
  - Vegetable oil for frying, about 1 cup (240 ml) in a skillet or enough for shallow frying

Instructions

1. Rinse the cleaned snapper (approx. 2.5 lb / 1.1 kg) and pat dry. Make two shallow diagonal cuts on each side to allow even cooking and seasoning.
2. In a large pot combine 8 cups (1.9 L) water, onion (1 medium, approx. 6 oz / 170 g), garlic (2 cloves, approx. 6 g), tomato (1 medium, approx. 5 oz / 140 g), scallion (2 stalks, approx. 1.5 oz / 45 g), Scotch bonnet (1, halved), thyme (1 tsp / 5 g), salt (1 tbsp / 15 g) and black pepper (1 tsp / 5 g). Bring to a gentle boil, then reduce heat and simmer 8–10 minutes to build flavor.
3. Add the fish to the simmering broth. Spoon some broth over the fish, cover the pot, and simmer gently until the fish is opaque and flakes easily, about 8–12 minutes depending on thickness.
4. Carefully lift the cooked fish from the broth and transfer to a serving platter. Stir lime juice (2 tbsp / 30 ml) and butter (2 tbsp / 28 g, optional) into the broth; adjust seasoning with salt to taste. Keep the broth hot for serving alongside the fish.
5. Meanwhile make the johnny cake batter: in a bowl whisk together flour (2 cups / 250 g), cornmeal (1 cup / 120 g), sugar (2 tbsp / 25 g), baking powder (1 tbsp / 15 g) and salt (1 tsp / 5 g). In a separate bowl combine melted butter (2 tbsp / 28 g), egg (1 large / approx. 50 g) and milk or water (1 cup / 240 ml). Stir wet into dry until just combined; batter should be thick but spoonable—add a little more liquid if too stiff.
6. Heat about 1/4 inch (6 mm) oil in a large skillet over medium heat until shimmering (about 350°F / 175°C if using a thermometer). Drop spoonfuls of batter (about 1/4 cup / 60 ml each) into the oil, flattening slightly with the back of the spoon.
7. Fry johnny cakes until golden brown on the first side, 2–3 minutes, then flip and fry 2–3 minutes more. Transfer to paper towels to drain. Keep warm in a low oven as you finish cooking.
8. To serve: place boiled fish on a platter, spoon some hot broth over or serve broth in bowls at the table. Arrange johnny cakes alongside; garnish fish with chopped parsley or chives and offer lime wedges.