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Recipes > Fried Fish
Guyanese and Trinidadian Recipes

Fried Fish

Ingredients

1 small whole fish or fish cutlets
Eschallot, chopped
Salt and pepper

Egg
Dried bread crumbs and flour
Oil for frying
Parsley, lemon or lime slices
3 slices tomato

Preparation

  • Clean the fish and season for about 20 minutes with eschallot, salt and pepper.
  • Remove the seasoning. Dip first in egg then in crumbs, or alternatively, dust with flour.
  • Fry in smoking hot oil on both sides until brown. Drain thoroughly.
  • Warm the tomato slices through.
  • Arrange the fish on a serving platter. Garnish with parsley, lemon or lime slices and tomato slices.
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