Crispy Fried Fish & Plantains - Good Fried Fish

Picture this: the vibrant, bustling streets of West Africa, alive with the aroma of sizzling spices and savory delights. Among the most irresistible scents? The tantalizing perfume of good fried fish paired with sweet, perfectly spiced plantains. This isn't just a meal; it's a sensory journey, a quick, high protein fish recipe that satisfies your soul.
Ready to bring that incredible street food vibe right into your own kitchen? We're here to show you how to master crispy fried fish and spiced plantains (African street food style) with a repeatable, home-kitchen method that guarantees that satisfying crunch every single time. Whether you're a seasoned chef or a beginner looking for easy high protein meals, this guide has you covered. Plus, we'll walk you through simple steps for a delicious gluten free fish fry, ensuring everyone can enjoy this flavorful, protein-forward dish. Get ready to transform humble ingredients into an extraordinary meal!

Ingredients

• For the Fish
• 1.5 lbs white fish fillets (like cod, tilapia, snapper, or pollock – they're mild, flake cleanly, and fry beautifully)
• 1 lemon or lime, cut into wedges (for seasoning and serving)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for a kick)
• For the Crispy Coating
• 1/2 cup cornstarch (for ultimate crispness)
• 1/2 cup all-purpose flour or rice flour (for a simple gluten-free swap)
• 1 teaspoon baking powder (to achieve that light, craggy crunch)
• 1/2 cup water (or as needed, to make a light batter)
• Vegetable oil, for frying (about 3-4 cups, or enough to fill your skillet 1-2 inches deep)
• For the Plantains
• 3-4 ripe plantains (look for yellow skins with lots of black spots – the more spots, the sweeter!)
• Pinch of salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1/4 teaspoon ground cinnamon
• For the Quick Pepper Sauce
• 1-2 hot peppers (like Scotch bonnet or habanero, minced finely, or 1-2 tablespoons your favorite hot sauce)
• Juice of 1 lime
• Pinch of salt
• 1 tablespoon minced red onion (optional, for extra flavor)

Directions

1. Prep the Plantains
   1. Choose ripe plantains (yellow with plenty of black spots). Cut off both ends, then score the skin lengthwise with a knife, being careful not to cut too deep into the flesh. Peel the skin away.
   2. Slice the plantains into 1/2-inch thick rounds or diagonal pieces.
   3. In a medium bowl, toss the sliced plantains with a pinch of salt, ginger, cayenne, and cinnamon until evenly coated. Set aside.
2. Prep the Fish
   1. Pat the fish fillets thoroughly dry with paper towels. This is crucial for a crispy coating!
   2. Cut the fillets into serving-size portions, about 1-inch thick.
   3. In a separate bowl, combine salt, black pepper, garlic powder, paprika, and optional cayenne. Sprinkle this seasoning mix evenly over both sides of the fish.
   4. Squeeze a wedge of lemon or lime over the seasoned fish. Let the fish rest for 5-10 minutes so the seasoning adheres well.
3. Mix the Coating
   1. In a shallow bowl, whisk together the cornstarch, flour (all-purpose or rice flour), and baking powder.
   2. Gradually add water, whisking until you have a light, smooth batter similar to pancake batter. It should be thin enough to coat the fish but not too thick. Alternatively, for a dry dredge: skip the water, and simply dredge the fish in the dry mix.
4. Heat the Oil
   1. Pour vegetable oil into your heavy skillet or Dutch oven, aiming for about 1-2 inches of depth.
   2. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, you can test it by dropping a tiny bit of batter or a small piece of plantain into the oil; it should sizzle immediately and vigorously.
5. Fry the Plantains
   1. Carefully add a single layer of seasoned plantains to the hot oil, being careful not to overcrowd the pan. Work in batches if necessary.
   2. Fry for 2-3 minutes per side, or until golden brown and tender.
   3. Using tongs or a spider, remove the fried plantains and place them on a cooling rack set over a sheet pan to drain excess oil and keep them crispy. Keep them warm in a low oven (around 200°F/95°C) while you fry the fish.
6. Fry the Fish
   1. Dip each seasoned fish fillet into the prepared batter, allowing any excess to drip off. Ensure it's fully coated.
   2. Carefully place the battered fish into the hot oil. Again, do not overcrowd the pan; fry in batches.
   3. Fry for 3-5 minutes per side, depending on the thickness of your fish, or until golden brown and cooked through. The fish should flake easily with a fork, and an instant-read thermometer inserted into the thickest part should read 145°F (63°C).
   4. Remove the fried fish and place it on the same cooling rack with the plantains to drain. Avoid paper towels directly under the fish, as this can make the crust soggy.
7. Finish + Serve
   1. As soon as the fish comes out of the oil, sprinkle it with a little extra salt while it's still hot.
   2. Quickly whisk together the ingredients for the pepper sauce (minced hot pepper or hot sauce, lime juice, pinch of salt, optional minced onion).
   3. Serve the crispy fried fish immediately with the spiced plantains and a generous drizzle or side of the quick pepper sauce. Enjoy!