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St. Kitts Fried Fish with Lime and Herbs
A simple yet incredibly flavorful dish of freshly caught white fish, lightly seasoned and pan-fried to crispy perfection, then finished with a bright squeeze of lime and fresh herbs. This highlights the island's abundant seafood and vibrant flavors.
ð§ ææ
- 4 6-oz White fish fillets(such as snapper, mahi-mahi, or grouper, skin on or off)
- 1/2 cup All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried thyme
- 3 tablespoons Vegetable oil(or other high-heat oil)
- 1 large Lime(cut into wedges)
- 2 tablespoons Fresh parsley(chopped, for garnish)
- 2 tablespoons Fresh cilantro(chopped, for garnish (optional))
ðšâð³ äœãæ¹
- 1
Pat the fish fillets dry with paper towels. This helps create a crispier crust.
- 2
In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, and dried thyme. Mix well.
- 3
Dredge each fish fillet in the seasoned flour mixture, ensuring it is evenly coated on all sides. Shake off any excess flour.
- 4
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
- 5
Carefully place the floured fish fillets into the hot oil. Do not overcrowd the pan; cook in batches if necessary.
- 6
Cook for about 3-5 minutes per side, or until the fish is golden brown and cooked through. The exact time will depend on the thickness of the fillets.
- 7
Remove the fish from the skillet and place on a plate lined with paper towels to drain any excess oil.
- 8
Garnish the fried fish with fresh chopped parsley and cilantro (if using). Serve immediately with lime wedges on the side for squeezing over the fish.
ð¡ ããã®ã³ã
- âUse the freshest fish possible for the best flavor.
- âEnsure the oil is hot before adding the fish to achieve a crispy exterior.
- âDon't overcook the fish, as it can become dry.
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- Add a pinch of cayenne pepper to the flour mixture for a touch of heat.
- Serve with a side of seasoned rice and peas or a fresh green salad.