Fried Cayman Barracuda (Traditional Fry) ~ Cook Food Caboose

Fried Barracuda Traditional Fry Cayman Style

Serves 2 or more

Caymanian cooks will welcome this recipe for fried Barracuda fish, which requires just four ingredients! Its basic simplicity allows for additional creativity to be on show with your choice of favorite hot sauce. This dish is perfect for anyone who likes to enjoy pronounced sweet fish. It does have the reputation of a few being poisonous due to what they sometimes eat and should be tested first before cooking!

Testing Barracuda: Caymanian fishermen have many tails and ways of telling but the best way is to clean a small piece of the Barra skin and cut out a small chunk of meat from either side of fish. Put it were you think biting ants will eat. Remember to test a piece from both sides of the fish. You MUST check and see if ants are eating or avoiding. If the ants are eating then go ahead and finish cleaning that Cuda.

Ingredients

• Barracuda, preferably steaks or filets
• Oil for cooking (Coconut oil is best)
• Salt and Black Pepper, or Season all too taste
• Butter and sliced sauteed onion rings can be added also.

Directions

1. Rinse the fish steaks or filets well with some lemon juice and vinegar followed by running water.
2. With the help of a paper towel or tea towel, soak the excess water from the fish and dry it.
3. Sprinkle some salt and pepper over the pat dry fish and rub them all over it. Refrigerate it for an hour or so.
4. Place a pan over medium-high heat and pour some cooking or coconut oil in it, sufficient enough to deep fry the fish and bring to 375 degrees.
5. As the oil becomes hot, put the fish in it and let it fry. Flip it carefully and fry from the other side as well.
6. Once the fish is fried from both sides around 15 – 20 mins total, remove it from the pan and place it over a paper towel to drain the excess oil.
7. If you want to add butter & onions (optional) fry the onions only for about 3 mins with fish before removing from pan. Want it spicier then add some cut up Scotch Bonnet peppers or a traditional Cayman hot sauce!
8. Serve it hot or room temperature with fried flour fritters, Breadfruit and/or ripe plantains, or just some buttered Hardough bread or a combo.