How to season and fry fish Jamaican style (No Flour)

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Two whole pink parrot fish, seasoned and fried until golden and crisp, served on a white decorative plate

Traditional Jamaican Fried Parrot Fish (Good Friday Style)

In Jamaica, Good Friday is traditionally a day for fish. While it is enjoyed throughout the entire Easter season, Good Friday specifically calls for fried fish often served for dinner with festivals, "chips" (fries), or even slices of Easter bun. During this time, popular dinner fish like Snapper, Jack, and Parrot reach peak demand, with prices often rising to $1,600 per pound in the market or $1,300 at the seaside.

Prep time: 15 mins | Cook time: 20 mins | Yields: 2–4 servings

Ingredients

  • Fish: 2 lbs. "Sleepy" Parrot Fish (or Pink Parrot)
  • Acid: Vinegar (for washing)
  • Seasoning:
    • Salt
    • Black pepper
    • All-purpose seasoning (optional, for a modern touch)
  • Frying: Vegetable oil

Preparation

  1. Clean the Fish: Ensure the parrot fish is thoroughly scraped and gutted. Wash the fish in a mixture of vinegar and water, then drain well.
  2. Season Simply: Combine the salt, black pepper, and all-purpose seasoning. Rub the mixture generously into the slashes on the sides of the fish, as well as inside the head and the gut area. Tip: Keep seasonings light to let the natural flavor of the fish stay "at the front".
  3. Dry for Crispness: Just before frying, use a paper towel to wipe away any remaining moisture from the surface of the fish.

Cooking Instructions

  1. Heat the Oil: Pour enough vegetable oil into a pot to shallow-fry. Set to medium-low heat. Wait until the oil is very hot (you should be able to smell it), but do not let it reach the smoking point.
  2. Fry Patiently: Place the fish into the hot oil. Do not move it. Let it steam and fry in that position to ensure it doesn't break.
  3. The Turn: Use a flat spatula to carefully flip the fish once the bottom is crisp and golden.
  4. Drain: Once fried through, remove the fish and place it on a wire rack or paper towels to drain off excess oil.

Watch Step-by-Step Video

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Serving Suggestions

Since many Jamaicans skip cooking rice or dumplings on Good Friday, serve this hot with:

  • Festivals (sweet fried dough)
  • Chips (French fries)
  • Easter Bun (for a traditional Good Friday dinner)
Welcome to Jamaican Cookery: Unlocking Jamaica’s Kitchen Secrets and culture!

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