| |

Craving Fish? This Easy Fried Fish Recipe Hits the Spot!

Fried Fish - caribbeangreenliving.com

Sometimes you just gotta have seafood, and this Easy and Simple Fried Fish recipe is a delicious way to satisfy that craving. It’s perfect for anyone who wants a healthy and flavorful fish dish without a ton of fuss.

Easy and Simple Fried Fish (Caribbean Style)

This recipe brings the flavors of the Caribbean to your kitchen with a simple and delicious fried fish dish. Fresh snapper is ideal, but any firm white fish like cod, haddock, or tilapia will work well.

Fresh is Best

This recipe is all about using fresh ingredients. Fresh fish has a far superior taste to frozen, and it allows the true flavors to shine through. Plus, fresh fish absorbs less oil when fried, making it a healthier option.

Cleaning fish

Lemons and Spices: A Flavorful Combination for Fried Fish

The key to this dish is the simple marinade of lemon juice, garlic, bay leaves, and cloves. It infuses the fish with a bright, citrusy flavor that’s perfectly balanced by the warm spices.

The Hot Sauce Twist

This recipe offers a delicious twist with the addition of NouBess Hot and Spicy Sauce. It’s completely optional, but for those who love a bit of heat, it adds a whole new dimension of flavor. You can control the spice level by adding as much or as little as you like.

Cleaning Up Your Kitchen

While the recipe involves frying, the clean-up is minimal. The fish is dredged in flour before frying, which helps to prevent splatter. Plus, the quick cooking time means less time spent at the stove.

Ready to Cook this Fried Fish recipe?

This recipe is perfect for a weeknight meal or a casual weekend dinner. It’s easy to follow and requires minimal prep work. So grab your favorite fresh fish, and get ready to enjoy a delicious and satisfying meal!

This recipe uses fresh ingredients to create a flavorful and healthy-ish fried fish dish. Here’s a breakdown of the key ingredients:

Fried Fish on Plate -caribbeangreenliving.com
Fried Fish Recipe

For the Fish:

  • Snapper: The star of the show! Ideally, a whole 1-1.5 pound snapper is used. Snapper is a firm white fish with a mild, sweet flavor that holds up well to frying. If snapper isn’t available, any firm white fish like cod, haddock, or tilapia can be substituted.
  • Lemon/Lime or Vinegar: Used for cleaning the fish. It helps remove any slime and adds a subtle citrusy flavor.

For the Marinade:

  • Garlic clove: Adds a pungent and aromatic flavor to the fish.
  • Bay leaves: Infuse the marinade with a warm, herbal aroma.
  • Lemon or Lime Juice: Provides a bright and tangy acidity that balances the other flavors in the marinade.
  • Cloves: Whole cloves add a warm, slightly sweet, and clove-like flavor to the marinade.
  • Black Pepper: Freshly ground black pepper adds a bit of heat and depth of flavor.
  • Salt: Enhances the natural flavors of the fish.
  • Hot Sauce (optional): This adds a kick of spice to the marinade. You can adjust the amount based on your preference.
  • Water: Thins out the marinade and helps it penetrate the fish evenly.

For Coating and Frying:

  • All-purpose flour: Used to create a crispy coating on the fish. Dredging the fish in flour helps it cook evenly and achieve a nice golden brown color.
  • Vegetable Oil: Used for frying the fish. Choose a neutral oil with a high smoke point, like canola or vegetable oil.

For the Simple Sauce (optional):

  • Olive Oil: Adds a base for the sauce and helps saute the aromatics.
  • Shallots: Chopped shallots provide a milder onion flavor compared to regular onions.
  • Garlic clove: Adds another layer of savory flavor to the sauce.
  • Scallion: Finely sliced scallions add a mild oniony bite and freshness to the sauce.
  • Lemon Juice or Vinegar: Provides a tangy acidity that brightens up the sauce.
  • Salt and Pepper: To taste, for additional seasoning.
  • Hot Pepper (optional): For those who like a bit of extra heat, a chopped hot pepper can be added to the sauce.
Fried Fish - caribbeangreenliving.com
Fried Fish


  • Freshness Matters: For the best flavor, use the freshest fish possible. Ask your fishmonger to clean and gut the snapper for you if you’re not comfortable doing it yourself.
  • Choosing Your Fish: Snapper is a great choice because it has a firm flesh that holds up well to frying. However, any firm white fish will work. If using a thinner fish like tilapia, adjust the cooking time to avoid overcooking.
  • Cleaning the Fish: Scrub the fish with lemon, lime, or vinegar to remove any slime and add a touch of flavor. Rinse thoroughly and pat dry with paper towels.
  • Marinating Magic: Marinating the fish infuses it with flavor and helps to keep it moist during frying. Let it marinate for at least 1 hour, or up to 2 hours for deeper flavor.
  • Getting the Oil Right: Use a neutral oil with a high smoke point, like canola oil or vegetable oil, for frying. The oil should be hot enough to sizzle when a drop of water is added (around 350°F).
  • Coating for Crispness: Dredge the fish in flour to create a crispy coating. Shake off any excess flour before frying.
  • Don’t Crowd the Pan: Fry the fish in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy fish.
  • Golden Goodness: The fish is cooked through when it flakes easily with a fork and is golden brown on both sides.
  • Simple Sauce Delight: This light sauce adds a flavorful touch to the fish. You can adjust the amount of lemon juice or hot pepper to your taste preference.
  • Serving Suggestions: Pair your fried fish with rice and peas, fried plantains, or a simple salad for a complete and satisfying meal.

Here are some additional tips to remember:

  • A good rule of thumb is to consume 8-16 ounces of whole fish, 5-7 ounces of fish fillets, and 6-8 ounces of fish steaks per adult.
  • You can clean fish with lemon, lime, or vinegar. It helps remove any impurities and adds a touch of flavor.
  • Dry is Key: Moisture is the enemy when it comes to grease splatter. Pat your fish thoroughly dry with paper towels after cleaning. Excess water droplets will cause hot oil to splatter when they hit the pan.
  • Heat the oil gradually: Don’t rush the oil. Bring it to medium-high heat gradually to ensure even cooking and prevent the fish from sticking.
  • Use a splatter guard: This handy tool helps shield you and your kitchen from oil splatter.
  • Don’t be afraid to experiment with different herbs and spices in the marinade.
  • The hot sauce is an optional ingredient, so adjust the amount to your preference.

I hope you enjoy this recipe! Let me know in the comments below what your favorite way to prepare fish is.

Fish and Seafood

Easy and Simple Fried Fish

Craving seafood? This easy fried fish recipe is bursting with Caribbean flavors! Fresh fish gets marinated, dredged in flour, and fried to crispy perfection. Simple sauce and tips for splatter-free frying included.
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Main Course, Main Dishes
Cuisine Caribbean
Servings 4 – 6
Calories 173 kcal



  • 1-1.5 pounds whole snapper cleaned and gutted
  • 1 lemon/lime or white vinegar for cleaning


  • 1 garlic clove crushed
  • 2 bay leaves
  • ¼ cup freshly squeezed lemon or lime juice
  • 2-3 whole cloves
  • Freshly ground black pepper
  • Salt
  • 1/4 to 1/2 teaspoon hot sauce optional
  • 2-3 tablespoons water

For Coating and Frying:

  • All-purpose flour
  • Vegetable oil for frying

Simple Sauce (optional):

  • 1 tablespoon olive oil
  • ¼ cup shallots chopped
  • 1 garlic clove minced
  • 1 scallion finely sliced
  • ¼ cup lemon juice or white vinegar
  • Salt and pepper to taste
  • Hot pepper optional, for an extra kick


  • Clean and prep the fish: Scrub the fish with lemon/lime/vinegar, rinse, and pat dry thoroughly with paper towels. Cut into serving pieces if desired.
  • Make the marinade: Combine all marinade ingredients in a bowl. Add the fish and toss to coat. Marinate for at least 1 hour, or up to 2 hours in the refrigerator.
  • Prepare for frying: Set up a shallow dish with flour for dredging. Heat oil in a large skillet or frying pan over medium-high heat (gradually!). Consider using a splatter guard for safety.
  • Dredge and fry: Remove the fish from the marinade, shaking off any excess. Dredge each piece in flour, coating evenly. Carefully add the fish to the hot oil and fry for 3-5 minutes per side, or until golden brown and cooked through. (Avoid overcrowding the pan to maintain oil temperature.)
  • Make the sauce (optional): While the fish cooks, heat olive oil in a separate pan. Add shallots, garlic, and scallion, and cook for about 1 minute. Add lemon juice/vinegar, salt, pepper, and hot pepper (if using). Simmer for 2-3 minutes.
  • Serve: Drain the fried fish on paper towels. Serve hot with the simple sauce, rice, and your favorite sides.


Serving: 1gramsCalories: 173kcalCarbohydrates: 8gProtein: 24gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 83mgPotassium: 607mgFiber: 1gSugar: 3gVitamin A: 162IUVitamin C: 30mgCalcium: 57mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword Caribbean Fried Fish, Crispy Fried Fish, Easy Fried Fish, Fish Frying Tips (to avoid splatter), Fried Snapper, Lemon Garlic Fish, Simple Fish Marinade, Simple Fish Sauce
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @noubesscaribbean or tag #noubesscaribbean!

Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

Time to stock up your Pantry! Shop Noubess.comCheck out Noubess Shop!

Corn Allergy:

Always choose ingredients without corn or corn derivatives.

Originally published on February 25, 2016. Revised and updated.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.