Recipe
Fried Cayman Tilapia
I have many recipes for Tilapia filets from3-4 pound fish but preparing small whole Tilapia this size wasnew to me. Seasoning and pan frying these small fish is an easyway to prepare them. You can try this simple marinade or use yourown favorite recipe. Fresh local seasoning peppers* are perfectwith Tilapia (* see note below.) You'll be delighted by the sweettaste and easy-to eat results: delicate flesh easily peels awayfrom the backbone, leaving two nice filets that are almost bone-free--butwatch for hairline bones embedded in the belly flap. The skinis mild and delicious-not fishy and overpowering, so eat and enjoy.If you consider whole fish unappetizing, these are easy to filet,but leave the skin on-remove it after cooking if you're reallyfussy. Be careful not to overcook. Incidentally, throughout theCaribbean, "fry fish" does not usually mean deep fatfrying or batter-dipped fish. Often it means cooking fish in justenough hot oil to coat the pan. I suggest planning one _ -1/14pound fish per person....
For starters.
2-1 pound whole Tilapia, cleaned and scaled
Marinade:
3 tablespoons olive oil
Juice of 2 fresh Cayman (key) limes
2 seasoning peppers, minced including seeds
3 tablespoons minced onion
Seasoning:
1-2 teaspoons JCS Port Royal Fish Frye Seasoning * (See Note below) - 1 teaspoon garlic salt
1 teaspoons ground black pepper
2 tablespoons oil (for frying)
Using a sharp knife or kitchen shears cutoff the dorsal and tail fins. Rinse the whole fish in cold waterto freshen and place in a heavy gallon-size zip-top bag. Combinethe ingredients for the marinade in a small bowl, mix well andpour into each bag. Seal bags and turn several times, gently rubbingthe marinade over the fish so the seasoning covers all parts.Refrigerate 30 minutes, turning several times so fish marinatesevenly.
Heat the remaining 2 tablespoons olive oilover medium high heat in a small skillet just big enough to holdthe fish. When oil is very hot (do not allow to smoke!) use tongsor heavy fork to remove fish from bag and sprinkle both sidesand stomach cavity with JCS seasoning, garlic salt and pepper.Place both fish in pan and squeeze any remaining marinade overthem. Cook 3-4 minutes per side over medium high heat, until fishbegins to separate easily when prodded with fork and looks opaqueinside.
Serve with extra lime wedges and slicesof Scotch bonnet or seasoning pepper on the side. This makes twoservings but may not even satisfy one person.
*Notes: You can buy seasoning peppers, clearlylabeled as that, at the Farmer's Market and they are guaranteedto be the real thing. These small, flat beret-shaped peppers havethe wonderful Scotch Bonnet flavor without the heat. Unless youlike your food very hot, don't substitute Scotch Bonnets for seasoningpeppers in this recipe! JCS Jamaican Country Style Port RoyalFish Frye seasoning is available in the Jamaican spice sectionsof local supermarkets in 4 oz. plastic containers. It is a savoryblend of salt, onion powder, black pepper, garlic powder, groundpimento (allspice) and sugar.