Jamaican Fried King Fish
Jamaican fried King Fish is a traditional week-end breakfast fare throughout the islands. It is generally the preferred fish because it holds it shape when fried. Indeed, it does not require flour like many other delicate fish such as snapper and parrot fish.
Fried King Fish is great for dipping and typically dipped into a favorite sauce like pepper sauce, escovitch dressing, seasoned vinegar or onion sauce. As well, oftentimes it is served with Jamaican bammies which are a type of fried cassava bread.
This recipe for Jamaican fried King Fish is very simple and takes about 4 to 5 minutes to fry on each side. Moreover, it is fabulously tasty and packed with good-for-you nutrients. The fish is a guaranteed hit with kids, family and friends.
- 2 pounds King Fish
- Lemon juice or vinegar
- Salt, to taste
- Black pepper, to taste
- Oil for frying
- Wash the fish with cool water. Cover with a little lemon juice or vinegar.
- Pat the fish dry with a tea towel. Make sure that the fish is very dry and there is no water when frying. Excess water is dangerous and can cause the hot oil to splatter or pop.
- Season the fish generously with salt and black pepper, to taste. Refrigerate the fish for approximately 1 hour.
- Heat the oil in a deep frying pan on high heat. The fish should be half immersed in the oil. Fry the fish on medium-high to high heat.
- Fry the fish for 4 to 5 minutes on one side. Turn the fish over and fry the other side for 4 to 5 minutes or until done.
- Drain the fish on a paper towel to remove excess oil.
- Serve with a green salad and fresh bread or bammies.