Entree: Jamaica – Festival and Fish (Crispy fried seasoned fish served with festival, sweet fried cornmeal dumplings popular in Jamaica)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Total 55 min

Ingredients

For the fish
- 4 fish fillets, approx. 6 oz (170 g) each, snapper or firm white fish
- 2 tbsp (30 ml) lime juice
- 2 cloves garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh chopped thyme
- 1 small scotch bonnet pepper, seeded and minced (optional for heat)
- 1 cup (120 g) all-purpose flour for dredging
- Vegetable oil for frying, about 2–3 cups (480–720 ml)

For the festival
- 1 cup (120 g) fine cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) salt
- 2 tbsp (30 g) unsalted butter, softened
- 1/2 cup (120 ml) whole milk or evaporated milk
- 1/4 cup (60 ml) water, plus more as needed
- Vegetable oil for deep frying, about 3–4 cups (720–960 ml)

Instructions

1. Combine lime juice, garlic, salt, pepper, thyme and minced scotch bonnet in a bowl. Add the fish fillets, turn to coat, and marinate in the refrigerator for 20–30 minutes.
2. While fish marinates, make the festival dough: whisk cornmeal, flour, sugar, baking powder and salt in a bowl. Rub in the softened butter until mixture is crumbly. Stir in milk and 1/4 cup (60 ml) water to form a soft, slightly sticky dough; add a little more water if too dry.
3. Heat oil for frying (for fish and festival in separate pots if possible) to 350°F (175°C). Shape the festival dough into elongated dumplings about 3 inches long and 1 inch thick by hand, keeping them slightly tapered.
4. Dredge marinated fish lightly in 1 cup (120 g) flour, shaking off excess. Fry fish in hot oil in batches until golden brown and cooked through, about 3–5 minutes per side depending on thickness. Transfer to a rack or paper towel-lined plate.
5. Fry festival dumplings in the hot oil until puffed and deep golden, about 3–4 minutes, turning once for even color. Drain on paper towels.
6. Serve the fried fish with warm festival dumplings, lime wedges, and optional escovitch-style pickled peppers and onions on the side.