Recipe courtesy of Ebbie "Bonefish Ebbie" David

Fried Barracuda with Fried Plantains and Salad

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 15 min
  • Cook: 1 hr 5 min
  • Yield: 4 servings
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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

  1. Heat about 3 inches of oil to 375 degrees F in a large cast-iron skillet or deep high-sided saute pan. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Serve the fish with a couple fried plantains, Peas and Rice and Salad.

Peas and Rice:

  1. 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:

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

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