An easy and simple recipe for Fried Fish that can be tailored to your own taste. This recipe is made with fresh herbs and fresh spices only. A Caribbean basic fish recipe.

1 – 1.5 pounds whole fish (snapper preferably)

1 lemon/lime or vinegar, to clean

For the marinade

1 garlic clove, crushed

2 bay leaves

1/4 cup freshly squeezed lemon or lime juice

2 – 3 whole cloves

Freshly ground pepper to taste

Salt to taste

1/2 of a whole hot pepper, seeded and membrane removed or 1 teaspoon Pikliz

2 – 3 tablespoons water

Flour

Oil for frying

1 tablespoon olive oil

1/4 cup shallots, chopped

1 garlic, minced

1 scallion, finely sliced

1/4 cup lemon juice or white vinegar

Salt and pepper to taste

Hot pepper, optional

Clean the fish with lemon, lime or vinegar. Cut in half or smaller pieces if preferred. Rinse and pat dry, squeezing slightly to remove excess water and set aside in a bowl. In a small bowl, mix ingredients for marinade. Stir in marinade with fish, cover and let marinate for at least 1 - 2 hours.
Remove the fish from marinade and shake excess liquid.
Place flour in shallow plate and heat oil in pan.
Once oil is hot, coat fish pieces in flour and gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color. When the fish is evenly golden all over, remove and drain on paper towel.
In a separate pan, heat olive oil; add shallots, garlic, scallion and let cook for about 1 minute. Add lemon juice or vinegar; season to taste with salt and pepper. Add hot pepper if using, chopped, seeded or whole. Let mixture gently simmer for 2 – 3 minutes. Serve hot with fried fish.