Bahamian Fried Fish (Fried Fish with Citrus Marinade)

  • Total time - 45 minutes
  • Marination - 10-15 minutes
  • Prep and Frying - 30 minutes
  • Servings: 4
  • Country: Bahamas
A whole golden, crispy fried fish (Red Snapper) served with lime slices.
Nassau Paradise Island   (Web)

The key to Bahamian Fried Fish is the marinade. The fish is first washed in a water and lime juice mixture and then briefly marinated in a blend of fresh Caribbean seasonings (garlic, salt, hot pepper). This keeps the meat tender while allowing it to absorb the pungent flavors.

For maximum crispiness (and if using fillets), the fish is coated in a mixture of all-purpose flour and cornmeal. Traditional whole fish is often just lightly dusted with seasoned flour. It is typically served with a lime-onion sauce.

Ingredients

For the Fish and Marinade

  • 1.5 kg whole fish (snapper, grouper, or 4 thick cod/mahi mahi fillets), cleaned
  • 2 tablespoons lime juice (for marinade)
  • 3 cloves garlic, minced
  • salt and black pepper
  • 1 teaspoon cayenne pepper or ground hot pepper
  • 1 quart vegetable oil for frying (canola/sunflower)

For the Coating Mixture

  • 1.5 cups all-purpose flour
  • 0.5 cup cornmeal or baking powder
  • 1 teaspoon paprika (sweet)
  • salt and black pepper

Instructions

Step 1: Prep and Marinate the Fish

If using a whole fish, make 3 deep diagonal cuts on both sides to allow seasoning to penetrate. If using fillets, only score the surface lightly.

Pat the fish dry with paper towels. In a small bowl, mix lime juice, minced garlic, salt, pepper, and cayenne pepper (or other favorite Caribbean seasonings, e.g., Adobo).

Rub the seasoning mix thoroughly into the fish, especially into the cuts and the belly cavity. Marinate for only 10–15 minutes. (Avoid long marination to prevent the lime from 'cooking' the meat).

Step 2: Coating

In a shallow dish, mix the all-purpose flour, cornmeal (if using), paprika, salt, and pepper.

Thoroughly dredge each fish in the flour mixture. Press the flour firmly onto the fish to ensure a crispy crust.

Step 3: Frying

In a large deep skillet or pot, heat the oil to 175 °C (350 °F) to 185 °C (365 °F). There should be enough oil to surround the fish at least halfway.

Carefully place the fish into the hot oil. Fry in batches to prevent the oil from cooling down.

Fry for 4–8 minutes per side (depending on the size and thickness of the fish) until the crust is golden brown and crispy and the meat is cooked through. A whole fish may take up to 15 minutes total.

Step 4: Serving

Remove the fish with a slotted spoon and drain on a plate lined with paper towels to absorb excess oil.

Serve hot with traditional sides such as Peas 'n' Rice and optionally with fresh lime slices or Bahamian Scorched Sauce (a quick sauce made of fresh onion, bell pepper, lime juice, and vinegar).