Recipe courtesy of Ebbie "Bonefish Ebbie" David
Print
Fried Barracuda with Fried Plantains and Salad
Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
15 min
Cook:
1 hr 5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Canola oil, for frying
  • 4 fillets barracuda
  • 1 1/2 teaspoons garlic salt
  • Juice of 2 limes
  • 1 ghost pepper, small dice (you can substitute habanero chile)
  • 2 plantains, sliced 2-inches thick diagonally
  • 4 eggs
  • 2 cups all-purpose flour
  • Peas and Rice, for serving, recipe follows
  • Salad, for serving, recipe follows
Peas and Rice:
  • 2 tablespoons canola oil
  • 4 ounces bacon, diced
  • 4 ounces tomato paste
  • 2 1/2 to 3 ounces Worcestershire sauce
  • 1/8 cup complete seasoning
  • 1 can pigeon peas
  • 1/4 onion, diced
  • 1/4 green bell pepper, diced
  • 1/4 medium tomato, diced
  • 1 1/2 pounds white rice
Salad:
  • 1 bunch Romaine lettuce, sliced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 tomato, diced
  • Ranch dressing, to taste

Directions

Heat about 3 inches of oil to 375 degrees F in a large cast-iron skillet or deep high-sided saute pan. 

Sprinkle the barracuda with 1/2 teaspoon of the garlic salt. Mix together the lime juice and ghost pepper in a wide shallow dish and add the fish, turning to coat. Let marinate while frying the plantains. 

Fry the plantains in the oil, flipping once, until golden brown, 3 to 5 minutes. Transfer to a paper-towel-lined plate to drain the excess oil. 

Whisk the eggs in a shallow dish. Combine the flour and remaining 1 teaspoon garlic salt in a second shallow dish. Coat the barracuda fillets first in the egg wash, and then in the flour. Fry the fillets in the oil until golden brown, 2 to 3 minutes per side, and then transfer to a paper-towel-lined plate. 

Serve the fish with a couple fried plantains, Peas and Rice and Salad.

Peas and Rice:

Heat the oil in a large saucepot, and cook the bacon until the fat begins to render, about 5 minutes. Stir in the tomato paste, Worcestershire sauce, seasoning, pigeon peas, onions, bell peppers, tomatoes and 2 quarts water. Bring to a boil, stir in the rice, and then reduce the heat to a simmer. Cook, covered, until the rice is tender, about 1 hour.

Salad:

Combine the Romaine, onions, bell pepper and tomato in a large mixing bowl. Dress with the ranch dressing.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

Fried Polenta

Recipe courtesy of Giada De Laurentiis

Fried Calamari

Recipe courtesy of Chuck Hughes

Fried Rice

Recipe courtesy of Marie Pappas

Fried Chicken

Recipe courtesy of Chuck Hughes

Pan-Fried Branzino

Recipe courtesy of Patti LaBelle

Yangzhou Fried Rice

Recipe courtesy of Ching-He Huang

Refried Beans

Recipe courtesy of Ellie Krieger

Egg Fried Rice

Recipe courtesy of Ching-He Huang

Trending Videos

So Much Pretty Food Here