Recipe courtesy of Ebbie "Bonefish Ebbie" David
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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.

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