Guyanese Spiced Fish Fry

Ingredients

• 500g (1.1 lb) white fish fillets, such as tilapia or snapper 500g (1.1 lb) white fish fillets, such as tilapia or snapper
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon lime zest 1 teaspoon lime zest
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 24g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the lime juice, lime zest, minced garlic, cumin, coriander, paprika, turmeric, chili powder, salt, and black pepper to make the marinade.
2. 2.
   Pat dry the fish fillets with a paper towel and place them in a shallow dish. Pour the marinade over the fish, ensuring it is evenly coated. Let it marinate for at least 30 minutes in the refrigerator.
3. 3.
   In a separate bowl, combine the all-purpose flour with a pinch of salt and pepper. Mix well.
4. 4.
   Heat vegetable oil in a deep frying pan or skillet over medium-high heat.
5. 5.
   Take each marinated fish fillet and coat it in the flour mixture, shaking off any excess.
6. 6.
   Carefully place the coated fish fillets into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
7. 7.
   Once cooked, remove the fish from the oil and place it on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Guyanese Spiced Fish Fry hot with tamarind chutney, rice, or roti.

Treat your ingredients with care...

• Lime — Make sure to zest the lime before juicing it to get the maximum flavor. Use organic limes if possible for a more vibrant taste.
• Fish — Choose fresh, firm white fish fillets for the best results. Pat them dry before marinating to ensure the flavors penetrate the fish.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a lighter version, you can bake the fish instead of frying it. Preheat the oven to 200°C (400°F) and bake the coated fish fillets on a greased baking sheet for about 15-20 minutes, or until crispy and cooked through.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Guyanese Spiced Fish Fry as a main course alongside steamed rice or warm roti. Garnish with fresh cilantro leaves and serve with a side of tangy tamarind chutney for an authentic Guyanese experience.

Presentation advice

Arrange the golden-brown fish fillets on a platter, garnished with lime wedges and cilantro sprigs. Serve with a vibrant side of tamarind chutney to add a pop of color to the dish.