Crispy crunchy fried fish. This is the type of fried fish that is sold at the school's gate, at shops in the community and on road side cook shops in Jamaica.
We used either herring sprat or piperfish, and these fishes are called fryers in Jamaica. They are usually small in sizes and cheap; the prices' ranges from 100 to 200 per pound
Crispy crunchy fried fish means that the fish is fried until it stiffens; the nutrient and protein are all gone and for that reason, we use cheap fishes. I am using piper fish in this recipe. When you're eating crispy crunchy fried fish, you will hear a crunchy sound.
2 lbs. piperfish (about 11)scraped/gutted/washed with vinegar and water solution/drained/
1/4 cup vegetable oil
1 tsp. salt
2 onions, sliced (separate the rings)
2 hot peppers sliced
1. Wrap each fish with a piece of paper towel, to ensure they are dry.
2. In a small bowl, combine salt and black pepper. Rub the black pepper and salt mixture into the cavity of each fish. Cover and set aside for ten minutes.
3.Put a Dutch pot or skillet over medium/low heat with oil.
4. Fry both sides of the fishes into the hot oil for seven minutes.
5. Drain fried fishes on paper towel or baking rack
6. Spread the sliced onions and hot pepper all over the fried fishes
Cover with a towel for at least 20 minutes so that the flavours from the onions and peppers will be infused into the fishes.