Island Fried Fish Recipes

Steps:

• Season fish with salt, pepper, and onion powder then refrigerate overnight or at least for a few hours.
• Pour oil in skillet (about midway) and heat to 375°. Be sure your oil is hot before adding the fish. Fry fish for about 5 minutes on each side or until golden brown and crispy.
• Remove to a platter lined with paper towels to absorb any excess oil.
• Serve with some fresh lemon or lime to squeeze on the fish before eating. Enjoy!

Steps:

• Heat oil in a large, heavy pot (preferably cast iron) to 365 degrees. In a medium bowl, whisk together flour, cornstarch, 1 teaspoon salt, and baking powder. Gently whisk in club soda; do not overmix (there may be some lumps). Let stand 15 minutes.
• Pat fish very dry; season with salt and pepper. Working with a few pieces at a time, dip fish in batter, then transfer directly to hot oil with tongs. Cook until crisp and golden brown all over, about 3 minutes. (Be sure to keep oil temperature between 345 degrees and 365 degrees.) Transfer to paper towels to drain. Serve fish hot on rolls, with tomatoes, pickles, chips, and tartar sauce, and lemon wedges alongside.

Steps:

• Wash fish, pat dry.
• Cut into 1 1/2 inch squares.
• Marinate in soy sauce for 20-30 min, turning once or twice.
• Combine.flour, 1/2 C cornstarch, milk, egg, baking powder and seasonings.
• Pour pineapple into saucepan, Stir in sugar, Heat through.
• Pour 1 1/2 inches oil in a heavy skillet.
• Heat to 375*, Drain fish.
• Dip quickly into batter, Drain.
• Drop into hot oil.
• Keep temprature of oil constant.
• Cook for 1-2 min or until crisp.
• Remove to a paper towel lined pan, Keep in warm oven.
• Mix 1 tbsp cornstarch with 1/4 C water, add to pineapple mixture, cook until thickened.
• Arrange pineapple sauce on platter, Place fish on top carefully.

Steps:

• Cut the cod into 1 1/2 inch cubes.
• Marinade for 1/2 hour in 1/2 cup soy sauce and 1/2 cup lemon juice.
• In a sauce pot combine all the ingredients for sauce up to cornstarch and reserved pineapple juice. Bring to a boil and then add the cornstarch mixture continuing to boil until thickened. Add pineapple chunks.
• Have enough hot oil heating to fry fish pieces (I use a wok).
• Combine all the batter ingredients together to the consistency of heavy ceam.
• Dip cod into batter and deep fry fish. Drain arrange on platter and top with sauce.
• Serve with rice.

Steps:

• To Make the Sauce: In a small saucepan mix coconut cream, onion, salt, chilli, lemon juice, and the cornstarch (mixed to a paste with a little of the cold coconut cream).
• Bring the mixture to a boiling point, stirring all the time.
• Do not allow sauce to boil hard as it will become lumpy.
• Simmer for 3 minutes, then remove from the heat.
• Dip pieces of fish in flour seasoned with salt and pepper.
• Brown lightly in hot oil.
• Place the fish in a casserole dish and pour the sauce over the top.
• Garnish with slices of tomato.
• Bake at 300F degrees for 20 minutes.