Fried Fish and Festival

Enjoy a taste of the Caribbean with Emma Sharp's recipe for deep-fried snapper and cornmeal fritters
Fried Fish and Festival
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 2 whole snapper, each 225g
  • thyme, leaves only
  • 1/2 scotch bonnet pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cm ginger, finely chopped
  • vegetable oil, for deep-frying
  • black pepper

For the festival:

  • 350 g plain flour
  • 115 g cornmeal
  • 50 g butter
  • 2 tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • water, to bind
  • vegetable oil, for deep-frying


1. First season the snappers. Toss the snappers with thyme, Scotch bonnet, garlic, ginger, salt and freshly ground pepper. Set aside.

2. Now make the festival. Place the flour, cornmeal and the butter in a food processor and process until the mixture resembles crumbs.

3. Add the sugar, baking powder, cinnamon, nutmeg and salt. Mix in just enough water to form a stiff dough.

4. Knead the dough for 5 minutes, form into sausage shape balls and flatten slightly.

5. Heat oil for deep-frying in a wok or deep fat-fryer until hot. Fry the festival in batches until golden brown. Remove with a slotted spoon, drain on kitchen paper and keep warm.

6. Heat oil for deep-frying in a wok or deep fat-fryer and deep-fry the snappers for 5 minutes on each side.

7. Serve the freshly-fried snappers with the festival.

Rate This Recipe