Name: Crispy Adobo Fried Fish in Coconut Oil with Okra
Prep time: 1 h
Total time: 1 h
Yield: Serves 2
Cuisine: Jamaica
Ingredients: 2 red snappers, weighing about 300 g/10 oz each, scaled, gutted and left whole; 2 limes, sliced, to serve; 1 tbsp adobo seasoning (see ready-made); 1 lime; 1 tsp ground allspice; 1 egg, beaten; 2 tbsp cornmeal; ½ scotch bonnet pepper, slivered; coconut oil, for frying; 6 small okras, topped tailed and cut into 1 cm/½-inch rings; 4 tbsp breadcrumbs; 2 tbsp flour; salt, for sprinkling

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This recipe reflects the bonding of Puerto Rican and Jamaican influences. The fish is washed in lime and seasoned with a blend of adobo seasonings, allspice and hot pepper. It is dusted with a mix of cornmeal and flour (the secret to serious crispiness) before being deep-fried in coconut oil, giving it a crunchy texture outside, whilst the flesh of the fish remains juicy and succulent inside. The coconut oil adds a wonderful flavour to the spices.

As soon as the fish is finished the