Fried Fish

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Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

The best fish for this recipe is flying fish, a sweet fish found largely in the waters between Tobago and Barbados. Flying fish can sometimes be found frozen in West Indian markets, but if you can’t find it, substitute any firm-fleshed white fish fillet, such as tilapia or catfish.



  • 2 pounds flying fish fillets or other firm-fleshed white fish
  • 2 tablespoons green seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper


  • cups dry breadcrumbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ¼ teaspoon coarse salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup canola oil, for frying
  • Sliced tomato for garnish (optional)
  • Lime wedges, for garnish (optional)


Marinate Fish

Rinse the fish and pat dry. Mix together the green seasoning, garlic powder, salt, and black pepper, then rub onto the fish. Place the fish in a nonreactive dish, cover and refrigerate for 20 minutes.

Make Breading

Mix all the breading ingredients in a shallow bowl. Remove the fish from the refrigerator and dip in the breading mixture, coating both sides of each fillet evenly. Place the fillets on a clean plate and refrigerate again for 15 minutes.

Fry Fish

Heat the oil in a deep frying pan and add the fish fillets in batches, frying until golden brown on both sides (do not crowd the pan). Remove and drain on a wire rack set over a baking sheet or on paper towels.

Place fried fish on a platter and garnish with tomato slices and lime wedges. Serve with Pigeon Peas and Rice or a green salad; or use the filets to make fish sandwiches.