Caribbean-style fried fish recipe

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serves: 2
Skill: easy
Cost: not

Nutrition per portion

Calories 325 kCal 16%
Fat 20g 29%
  -  Saturates 3gg 15%
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  • Delicious chilli-marinated sea bass. With origins in Trinidad, Woman’s Weekly reader Hassrah Mohammad from London shares her recipe, influenced by her Caribbean roots


    • 2 fish fillets of your choice (we used sea bass)
    • 1 lemon or lime
    • 2 cloves garlic, peeled
    • ½ small onion, peeled
    • 2 spring onions, trimmed
    • ½ Scotch bonnet pepper or 1 red chilli (Hassrah uses Scotch bonnet peppers, a really hot type of chilli, but ordinary red chillies are just as good)
    • 4-6 stems fresh coriander
    • Salt and freshly ground black pepper
    • Oil, for frying
    • Plain flour, for dusting
    • Toasted bread, to serve


    • Wash the fish and pat it dry with absorbent kitchen paper. Squeeze a few drops of lemon or lime juice on to the flesh.

    • Place the garlic, onion, spring onion, Scotch bonnet (or chilli), coriander and seasoning into a small blender and purée to a paste. Spread over the fish and leave it to marinate for at least 15 mins.

    • Heat some oil in a frying pan. Put some plain flour in a bowl and dip the fish in it. Place the fish in the hot oil, without overcrowding the pan. Fry the fish on each side until golden brown.

    • Remove the fish from the pan and place on absorbent kitchen paper to absorb any excess oil.

    • Serve fish with toasted bread. Delicious! (Not suitable for freezing).

    Top tip for making Caribbean-style fried fish

    If using frozen fish, celebrity chef James Martin suggests thawing them in milk to absorb the 'frozen' taste and add a 'fresh caught' taste.

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