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.
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.
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.
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