Fried fish is served with bread or fried or steamed bammy or festivals.
These are Parrot and Snapper fishes.
Fried fish and bread
I fried 6 fishes, but I only used 2 for this recipe
6 fishes/ scraped/gutted/washed with vinegar and water solution/drained/ cut both sides of each fish, not deep.
1/4 cup vegetable oil
1 green whole hot pepper
1 tsp. salt
1 1/2 tsp. black pepper
1 tbsp. white vinegar
2 slices onion (separate the rings)
Few slices hot pepper
Paper towel to dry fishes
In a small bowl, combine salt and black pepper. Put the season into the fish gut and the slashes both sides of the fishes. Wrap each fish with a piece of paper towel.
Wrap each fishes with a piece of paper towel, to ensure they are dry.
Put a Dutch pot or skillet over medium/low heat. Put the whole pepper into the oil. When the oil becomes very hot, put 2 fishes into the hot oil (depending on the size of the pot). Cover the pot (optional). I cover the pot so that the fishes will steam fry. They will be crispy but not extremely dry. Fry each side of the fish until crispy, over low heat. (be patient)
Put fried fishes on a piece of paper towel then transfer onto a serving plate. Put the onion and hot pepper on the fried fish. Heat the vinegar in a saucepan over high heat, the pour hot vinegar over the fried fishes and seasoning. Serve warm.
Tip : Do not overcrowd the pot; the fishes should not touch each other.