Tuesday, September 21, 2010

Pwason Fris/Fried Fish

Red snapper is a very popular fish; especially in the Caribbean. This fish it's known for it's beautiful color and delicious sweet taste. The best way to pick out a good snapper is to make sure the eyes are clear, non-cloudy and bright red skin that fades towards the belly to ensure freshness.


2-3 large Red Snapper Fish
3 limes (cut in half, juiced)
3 cups of water
2 tablespoon of salt
4 cups of vegetable oil
1 tablespoon of black pepper
1 habanero pepper (optional)
2 1/2 cup of all purpose flour
deep fryer

How to clean a fish

In the sink, scale the entire fish by using a butter knife scrapping against the skin of the fish. Be careful or you may have a mess of scales all over the place. You can click on this link how to gut and scale a fish for a more detail instruction.  Once scaled hold the fish downward, using a knife cut a fish open and remove guts and gills. Continue process with the remaining fish. Rinse off with cold water, slice slits in fish (Optional: cut in half). Rub limes against fish, both inside and out.


In a medium sized bowl add lime juice, gutted and scaled fish, water, habanero pepper cut in half or whole and salt. Cover with saran wrap, refrigerate or let sit at room temperature and soak for 1 hour. In a saucer plate, add 1 cup of flour, pepper and 2 teaspoon of salt. Mix, mix and mix.

Heat oil in deep fryer. Coat fish with flour and add to hot oil. Fry until golden brown.

Source: www.about.com


  1. So this doesn't require epis?

  2. Also, I looked at the link you put up on how to gut a fish and it looks very complicated. I can only imagine how long it would take me to do that if I was making a lot of fish for a party or something.

  3. Taja the easiest way to get fish gutted is not to do it at all. Whatever market you buy the fish from just asked them to gut and remove the scales for you. Some places may charge a little but it's worth it.

    I've been meaning to make some Creole Steamed Fish, I may record the cleaning process for an detailed how to.

  4. One more, this didn't require epis but you can add it. Just remember your trying to preserve the flavor of the fish and you don't really need to much ingredients.

  5. oh i gotcha, i just asked because its no secret that sum haitians over season stuff so I wasn't sure it was something you just forgot. Good Idea about the buying fish already gutted because I honestly don't want to do all that, lol.

  6. How do you avoid the snapper from breaking apart and sticking to the bottom of the pan?? When I make fillets of fish it turns out perfectly; yet when I fry a whole fish it begins to stick to the pan or chodye then it begins to break apart yet all the while it is not yet entirely cooked in the middle. I've never been taught to make pwason gwo sel en saus or fried. Looking forward to your tips.