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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.

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.

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.

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.

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.

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.

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.

For the festivals, in a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, and baking powder. Whisk together until well combined.

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.

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.

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.

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.

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.

To serve, plate the fried fish with a generous side of the sautéed pickled vegetables and a few warm festivals. Enjoy immediately!


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.

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.

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.

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.

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.

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.

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.

For the festivals, in a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, and baking powder. Whisk together until well combined.

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.

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.

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.

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.

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.

To serve, plate the fried fish with a generous side of the sautéed pickled vegetables and a few warm festivals. Enjoy immediately!
