FRIED SNAPPER WITH CREOLE SAUCE
Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat.
Provided by Korsha Wilson
Categories dinner, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
- Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
- Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
- Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
- Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
- Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
- Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
- Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.
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Coree Osgood
[email protected]5 stars!
Obaado yemi
[email protected]Thanks for sharing this recipe!
Rogasiani Issara
[email protected]I'll be making this again soon!
Sam Sak
[email protected]This is a must-try recipe!
DULCE ARIAS
[email protected]Yum!
Ingrid Lopez
[email protected]Needs more garlic!
Devil Engels
[email protected]I would not recommend this recipe. It was a waste of time and money.
Donna Gerbrandt
[email protected]I was disappointed with this recipe. The fish was dry and the Creole sauce was bland.
King Von
[email protected]This recipe is a bit too complicated for me. I'm not a very experienced cook, so I had a hard time following the instructions.
Deshi Boyes
[email protected]I thought the Creole sauce was a bit too spicy for my taste. I ended up adding some cream to it to tone down the heat.
Marcus Marshall
[email protected]I'm not sure what I did wrong, but my fish didn't turn out crispy. It was still good, but it wasn't as good as I was hoping for.
Sk Jk
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious. I usually serve this dish with mashed potatoes and green beans.
ZAINI GUJJAR
[email protected]I love this recipe! The fish is always crispy on the outside and flaky on the inside. The Creole sauce is also delicious. I always serve this dish with rice and vegetables.
Md Jakir Hossain
[email protected]This recipe is a keeper! The fish was cooked perfectly and the Creole sauce was to die for. I will definitely be making this dish again and again.
Hassan Twalib
[email protected]I'm not a big fan of fish, but I really enjoyed this dish. The Creole sauce was so good that it made the fish taste amazing. I will definitely be making this again.
rydell baird
[email protected]I've made this recipe a few times now and it always turns out great. It's a great dish to serve for company or for a special occasion. I highly recommend it!
edwin muchai
[email protected]This is my new favorite way to cook snapper. The Creole sauce is so flavorful and really complements the fish. I also love that this recipe is relatively healthy, since it doesn't require a lot of oil.
Teejay Jacob
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone loved the fish and the sauce. I even had a few people ask me for the recipe. Thanks for sharing this amazing dish!
Jaylah Carlos
[email protected]I was pleasantly surprised by how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. The instructions were clear and concise, and the ingredients were easy to find.
denny iverson
[email protected]This fried snapper with Creole sauce was an absolute delight! The fish was cooked to perfection, with a crispy exterior and a tender, flaky interior. The Creole sauce was rich and flavorful, with just the right amount of spice. I will definitely be m