Grandma's Fry Fish and Festival (Jamaican Food)
Grandma's Fry Fish and Festival (Jamaican Food)
Ingredients
For the Fry Fish
- 2 snapper, whole fish, about 1 1/2 pounds each
- 1/4 cup lime juice, for washing fish
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 tablespoon garlic powder, or to taste
- 4 cups vegetable oil, for deep frying, or as needed
- 1 Scotch Bonnet pepper, whole, or other red/orange pepper
- 3 fresh thyme sprigs
For the Pickled Vegetables (Escovitch Style)
- 1/2 cup white vinegar
- 2 carrots, peeled and cut into 2-inch sticks
- 1 yellow onion, sliced into rings
- 1/2 teaspoon allspice berries
For the Festival
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 cup water, plus more as needed
Instructions
- 1
Begin by preparing the fish. Thoroughly clean the two whole snapper fish by rinsing them under cold water. Place them in a bowl and pour the lime juice over them, rubbing it inside and out. Rinse again with cold water and pat dry with paper towels. Make 2-3 diagonal slits on each side of the fish.
⏱️ 5 min
- 2
Place the cleaned and dried fish on a tray. Season generously with salt, black pepper, and garlic powder, ensuring to rub the seasonings all over the fish, including inside the cavities and into the slits.
⏱️ 5 min
- 3
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the whole Scotch Bonnet pepper and fresh thyme sprigs to the hot oil. Allow them to infuse the oil for about 2-3 minutes, then carefully remove them if you prefer not to have them in the oil during frying.
⏱️ 5 min•🌡️ 350
- 4
Carefully place one seasoned snapper into the hot oil. Fry for about 7-10 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F. During frying, use a spoon to baste the fish with the hot oil to ensure even cooking and crispiness. Repeat with the second fish.
⏱️ 20 min•🌡️ 350
- 5
Once cooked, carefully remove the fried fish from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep warm.
⏱️ 2 min
- 6
While the fish is frying or resting, prepare the pickled vegetables. In a separate medium saucepan, add the white vinegar, carrots, sliced onions, and allspice berries. Bring to a gentle simmer over medium heat.
⏱️ 5 min
- 7
Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are slightly tender but still retain a slight crunch. Remove from heat and set aside.
⏱️ 7 min
- 8
For the festivals, in a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, and baking powder. Whisk together until well combined.
⏱️ 3 min
- 9
Gradually add 3/4 cup of water to the dry ingredients, mixing with your hands or a wooden spoon until a soft, slightly sticky dough forms. If the dough is too dry, add water 1 tablespoon at a time until the desired consistency is reached. Do not overmix.
⏱️ 3 min
- 10
Take small portions of the dough (about 1 1/2 tablespoons each) and roll them between your palms to form elongated, slightly flattened pieces, resembling small torpedoes or mini bread rolls.
⏱️ 7 min
- 11
Carefully place the shaped festivals into the hot oil (you can use the same oil used for the fish, ensuring it's still at 350°F, or fresh oil if preferred). Fry in batches to avoid overcrowding the pot.
⏱️ 2 min•🌡️ 350
- 12
Fry the festivals for 3-5 minutes per side, turning occasionally, until they are golden brown and puffed up on all sides. They should be cooked through and light in texture.
⏱️ 10 min•🌡️ 350
- 13
Once golden, remove the fried festivals from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
⏱️ 2 min
- 14
To serve, plate the fried fish with a generous side of the sautéed pickled vegetables and a few warm festivals. Enjoy immediately!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grandma's Fry Fish and Festival (Jamaican Food)
For the Fry Fish
- 2 snapper, whole fish, about 1 1/2 pounds each
- 1/4 cup lime juice, for washing fish
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 tablespoon garlic powder, or to taste
- 4 cups vegetable oil, for deep frying, or as needed
- 1 Scotch Bonnet pepper, whole, or other red/orange pepper
- 3 fresh thyme sprigs
For the Pickled Vegetables (Escovitch Style)
- 1/2 cup white vinegar
- 2 carrots, peeled and cut into 2-inch sticks
- 1 yellow onion, sliced into rings
- 1/2 teaspoon allspice berries
For the Festival
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 cup water, plus more as needed
Instructions
- 1
Begin by preparing the fish. Thoroughly clean the two whole snapper fish by rinsing them under cold water. Place them in a bowl and pour the lime juice over them, rubbing it inside and out. Rinse again with cold water and pat dry with paper towels. Make 2-3 diagonal slits on each side of the fish.
⏱️ 5 min - 2
Place the cleaned and dried fish on a tray. Season generously with salt, black pepper, and garlic powder, ensuring to rub the seasonings all over the fish, including inside the cavities and into the slits.
⏱️ 5 min - 3
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully add the whole Scotch Bonnet pepper and fresh thyme sprigs to the hot oil. Allow them to infuse the oil for about 2-3 minutes, then carefully remove them if you prefer not to have them in the oil during frying.
⏱️ 5 min•🌡️ 350 - 4
Carefully place one seasoned snapper into the hot oil. Fry for about 7-10 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F. During frying, use a spoon to baste the fish with the hot oil to ensure even cooking and crispiness. Repeat with the second fish.
⏱️ 20 min•🌡️ 350 - 5
Once cooked, carefully remove the fried fish from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep warm.
⏱️ 2 min - 6
While the fish is frying or resting, prepare the pickled vegetables. In a separate medium saucepan, add the white vinegar, carrots, sliced onions, and allspice berries. Bring to a gentle simmer over medium heat.
⏱️ 5 min - 7
Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are slightly tender but still retain a slight crunch. Remove from heat and set aside.
⏱️ 7 min - 8
For the festivals, in a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, and baking powder. Whisk together until well combined.
⏱️ 3 min - 9
Gradually add 3/4 cup of water to the dry ingredients, mixing with your hands or a wooden spoon until a soft, slightly sticky dough forms. If the dough is too dry, add water 1 tablespoon at a time until the desired consistency is reached. Do not overmix.
⏱️ 3 min - 10
Take small portions of the dough (about 1 1/2 tablespoons each) and roll them between your palms to form elongated, slightly flattened pieces, resembling small torpedoes or mini bread rolls.
⏱️ 7 min - 11
Carefully place the shaped festivals into the hot oil (you can use the same oil used for the fish, ensuring it's still at 350°F, or fresh oil if preferred). Fry in batches to avoid overcrowding the pot.
⏱️ 2 min•🌡️ 350 - 12
Fry the festivals for 3-5 minutes per side, turning occasionally, until they are golden brown and puffed up on all sides. They should be cooked through and light in texture.
⏱️ 10 min•🌡️ 350 - 13
Once golden, remove the fried festivals from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
⏱️ 2 min - 14
To serve, plate the fried fish with a generous side of the sautéed pickled vegetables and a few warm festivals. Enjoy immediately!
⏱️ 1 min