Whole Snapper with Bahamian Seasoning, Mango & Papaya Salad & Fried Plantain
From Ainsley’s Taste of the Bahamas, ITV
Whole snapper is a popular staple across the Bahamas – it’s crispy, flaky and deliciously flavourful. The exact seasoning varies – some include just dry spices, but I like the addition of fresh aromatics and herbs. To follow custom, I’m frying the fish, but you can just as easily bake it on an oiled baking tray in a hot oven for 15-20 minutes or grill on a barbecue when the sun is shining. For extra flavour when frying, add 1-2 whole scotch bonnets and a sprig or two of thyme to the oil. The fish is delicious served with a side of sweet fried plantain and my fresh and vibrant mango salad.
Method
Pat the fish dry and make 2-3 deep cuts into the sides of each fish. Season well with salt and pepper and squeeze over the juice of 1 lime. Rub into the fish inside and out and set aside while you make the seasoning.
Place all the seasoning ingredients in a mini food processor and blitz to a paste. Stuff the paste into each cut of the fish – you can use the back of a spoon to push into the grooves – and put the remainder into the cavities. Place in a non-metallic dish, then cover and leave to marinate for 20 minutes.
Lightly dredge each fish in the seasoned flour, including the cavity, and shake off any excess. Heat a large heavy-based frying pan or skillet big enough to hold the fish – you may need to cook in batches or use two pans. Add enough oil to shallow fry – approx 1 inch deep – and when hot, but not smoking, carefully lay the fish into the oil. Cook for 5-7 minutes each side or until cooked through (depending on size) and nicely golden and crispy on the outside. When cooked the flesh will be opaque and flake easily. Drain well on absorbent kitchen paper.
Meanwhile heat the coconut oil in a separate frying pan over a medium-high heat. Add the plantain to the pan cut side down and fry for 2-3 minutes until golden. Turn and cook for another 2-3 minutes.
Place the mango, papaya, pepper and onion into a large bowl. Stir in the chilli and coriander. Mix the oil, lime juice and zest with a little honey and a pinch of sea salt. Pour over the salad and toss.
Serve the fish with the fried plantain, mango papaya salad and lime wedges for squeezing.
Ingredients
- 4 x small/medium snapper or 2 x large, scaled, gutted, cleaned (also great with bass, trout, tilapia)
- juice of 1 lime
- approx. 120g flour (or a mix with fine cornmeal) seasoned with salt & pepper and 1 tsp paprika (omit the flour dredge if grilling/baking)
- oil, for frying
- 2-4 ripe plantain, peeled, cut in half and then sliced lengthways
- 1-2 tbsp coconut oil
- For the Bahamian Seasoning
- 2 cloves of garlic, roughly chopped
- 3cm fresh ginger, peeled, roughly chopped
- 1 small onion, peeled, roughly chopped
- 2 spring onions, trimmed, roughly chopped
- ½ -1 scotch bonnet chilli pepper, deseeded (more or less according to taste)
- 4 fresh thyme sprigs or 2 tsp picked leaves
- 1 large handful of parsley leaves
- 1 handful fresh coriander
- 5 whole allspice berries, crushed
- ½ tsp all-purpose seasoning, Old Bay or your favourite fish seasoning
- juice & zest of 1 lime
- For the Mango & Papaya Salad
- 1 firm ripe mango, peeled, cut into thin slices (stone discarded)
- 1 green papaya, peeled, deseeded, cut into thin slices
- 1 small red pepper, deseeded & sliced
- ½ small red onion, thinly sliced
- ¼ - ½ scotch bonnet, goat or habanero chilli pepper, finely chopped
- large handful of coriander, roughly chopped
- 1 tbsp olive oil
- juice & zest of 1 lime
- 2 tsp runny honey
- sea salt