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Simple fried cooliw recipe

This is a very way I've adopted to fry my fish
Prep Time 1 hour
Cook Time 40 minutes
Course Appetizer, Breakfast, dinner, Main Course, Snack
Cuisine Caribbean
Servings 5

Ingredients
  

  • 3 lbs cooliw fish
  • tbsp black pepper
  • 2 tbsp tumeric sectioned
  • 2 tbsp crushed garlic
  • salt
  • 1 cup flour
  • 1 tbsp paprika
  • chopped parsley
  • 1 large Lime or lemon
  • 1 cup oil Not olive since it doesn't break down properly

Instructions
 

  • Clean fish and don't forget to remove the stubborn scale next to the tail
  • Use lots of lime or lemon making sure to rub each fish to help cut the fishy smell
  • Don't rinse out all the lemon
  • Add all your seasoning including half of the turmeric
  • Transfer the fish to a ziplock bag or container that can fit in the refrigerator to marinate
  • Leave it for 30 minutes to an hour. I left mine overnight to soak in the seasoning
  • Mix flour, paprika and rest of the turmeric in a flat plate
  • Toss slightly wet fish in flour mixture on both sides. The wetness should be just enough to make the flour stick, and not too much to make the crust doughy or cause it to "aggressively" react to the water.
  • Fry until brown on both sides. If you like it more dry, you can leave it longer to get crispy. If you prefer it a little softer like I do, then brown to golden brown is just fine.

Notes

I seasoned my fish overnight. You may only need 30 minutes to 1 hour
You can use lots of herbs and spices, like thyme, all spice, peppers among other natural seasonings. I choose to keep it simple. 
Keyword cooliw, fish, fried plantain