Jamaican Jerk Fried Snapper
Jamaican Jerk Fried Snapper
Experience the vibrant flavors of the Caribbean with this Jamaican Jerk Fried Snapper. A whole red snapper is marinated in a fiery, aromatic jerk paste featuring scotch bonnet peppers, allspice, thyme, and ginger, then coated in a light, crispy batter and deep-fried to golden perfection. The result is a succulent fish with intensely spiced, crunchy crust, offering a delightful contrast of heat and crispiness. This dish is traditionally served with a side of festival (sweet fried dumplings) and a cooling mango salsa to balance the spice, making it a truly satisfying and memorable meal. It’s a celebration of bold tastes and textures that brings the spirit of Jamaica right to your kitchen, perfect for a weekend feast or impressing guests with its exotic flair. The fragrant spices and satisfying crunch make every bite an adventure. This method ensures a perfectly fried fish dish that is crispy on the outside and moist on the inside.
- Preparation time
- 30 min
- Cooking time
- 15 min
- Total time
- 45 min
- Servings
- 2
Instructions
Preparation
- 1Rinse the red snapper inside and out. Pat dry thoroughly with paper towels. Make diagonal slits on both sides of each fish, about 1 inch apart and ½ inch deep.
- 2In a food processor, combine scotch bonnet peppers, ground allspice, fresh thyme, grated ginger, chopped green onions, minced garlic, lime juice, and soy sauce. Blend until a smooth paste forms. Add 0.5 cup vegetable oil and pulse to combine.
- 3Rub the jerk paste all over the fish, ensuring it gets into the slits and inside the cavity. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- 4In a shallow dish, whisk together all-purpose flour, cornstarch, salt, and black pepper to create the dredging mixture.
Frying
- 1Heat 6 cups of vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- 2Carefully dredge each marinated snapper in the flour mixture, ensuring it is fully coated. Shake off any excess.
- 3Gently place one fish into the hot oil. Fry for 7-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- 4Carefully remove the fried fish from the oil and place it on a wire rack set over paper towels to drain excess oil. Repeat with the second fish.
Serving
- 1Serve immediately with traditional Jamaican sides like festival (sweet fried dumplings), fried plantains, and a refreshing mango salsa to complement the spicy jerk flavors.
Nutrition Information
- Calories
- 850 kcal
- Protein
- 61 g
- Fat
- 55 g
- Carbs
- 26 g
| Nutrient | Per serving |
|---|---|
| Calories | 850 kcal |
| Protein | 61 g |
| Fat | 55 g |
| Carbs | 26 g |
Tips
- Always handle scotch bonnet peppers with gloves to prevent skin irritation. Wash hands thoroughly afterwards.
- Maintain consistent oil temperature during frying for an evenly cooked and perfectly crispy fish. Use a thermometer.
- For an authentic presentation, serve the fried snapper on a banana leaf alongside colorful sides like mango and avocado salsa.